Vitamin B5 (Pantothenic acid) Content of Vegetables
(1 - 10)
0.11 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
0.81 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.8 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
0.34 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
0.44 mg
(per 25 g edible portion)
Kanpyo (raw)
0.08 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
0.14 mg
(per 10 g edible portion)
Kiriboshi-daikon
4.29 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
1.62 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
1.44 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root without skin)
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