The amount of Foods that contain 4 mg of Vitamin B5 (Pantothenic acid) (1041 - 1050)

• 

  0.22 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 18.2
• 

  0.59 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 6.8
• 

  0.07 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 57.1
• 

  0.13 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 30.8
• 

  0.15 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 26.7
• 

  0.28 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 14.3
• 

  0.04 mg

  (per 32 g edible portion)

  Broad bean (otafuku-mame)
  × 100
• 

  0.03 mg

  (per 20 g edible portion)

  Kidney bean (uzura-mame)
  × 133
• 

  0.03 mg

  (per 20 g edible portion)

  Kidney bean (whole, dried, boiled)
  × 133
• 

  0.14 mg

  (per 100 g edible portion)

  Adzuki bean (boiled, canned in syrup)
  × 28.6