The amount of Potatoes and Starches that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  4.78 mg

  (per 955 g edible portion)

  Chinese yam, Nagaimo (tuberous root, boiled)
  × 0.8
• 

  1.14 mg

  (per 285 g edible portion)

  Yatsugashira (corm, raw)
  × 3.5
• 

  1.4 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 2.9
• 

  0.31 mg

  (per 75 g edible portion)

  Satoimo (corm, raw)
  × 12.9
• 

  0.05 mg

  (per 10 g edible portion)

  Potatoe (dehydrated mashed potato)
  × 80
• 

  0.53 mg

  (per 125 g edible portion)

  Potatoe (tuber, raw)
  × 7.5
• 

  0.24 mg

  (per 58 g edible portion)

  Satoimo (corm, boiled)
  × 16.7
• 

  0.03 mg

  (per 10 g edible portion)

  Jerusalem-artichoke (tuber, raw)
  × 133
• 

  0.21 mg

  (per 57 g edible portion)

  Potatoe (tuber, boiled)
  × 19
• 

  0.06 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 66.7