Vitamin B5 (Pantothenic acid) Content of Foods
(1041 - 1050)
0.22 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.59 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.07 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
0.13 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.15 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.28 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.04 mg
(per 32 g edible portion)
Broad bean (otafuku-mame)
0.03 mg
(per 20 g edible portion)
Kidney bean (uzura-mame)
0.03 mg
(per 20 g edible portion)
Kidney bean (whole, dried, boiled)
0.14 mg
(per 100 g edible portion)
Adzuki bean (boiled, canned in syrup)
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