The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (201 - 210)

• 

  0.19 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 8.9
• 

  0.43 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 4
• 

  0.63 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 2.7
• 

  0.11 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 15.5
• 

  0.17 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 10
• 

  0.04 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 42.5
• 

  0.02 mg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 85
• 

  1.61 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 1.1
• 

  0.5 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 3.4
• 

  0.04 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 42.5