The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid)

• 

  0.11 mg

  (per 3 g edible portion)

  Red pepper (fruit, dried)
  × 15.5
• 

  0.81 mg

  (per 30 g edible portion)

  Bracken (young shoots, dried, raw)
  × 2.1
• 

  0.8 mg

  (per 40 g edible portion)

  Zuiki (dried zuiki, raw)
  × 2.1
• 

  0.34 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, raw)
  × 5
• 

  0.44 mg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 3.9
• 

  0.08 mg

  (per 5 g edible portion)

  Chrysanthemum (kikunori)
  × 21.3
• 

  0.14 mg

  (per 10 g edible portion)

  Kiriboshi-daikon
  × 12.1
• 

  4.29 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, raw)
  × 0.4
• 

  1.62 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 1
• 

  1.44 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root without skin)
  × 1.2