The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (221 - 230)

• 

  0.06 mg

  (per 18 g edible portion)

  Zha cai (pickles)
  × 28.3
• 

  0.19 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, raw)
  × 8.9
• 

  0.83 mg

  (per 265 g edible portion)

  Red cabbage (head, raw)
  × 2
• 

  0.17 mg

  (per 50 g edible portion)

  Black gram sprout (raw)
  × 10
• 

  0.09 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (cream style)
  × 18.9
• 

  0.2 mg

  (per 60 g edible portion)

  Qin cai (stems and leaves, boiled)
  × 8.5
• 

  0.4 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 4.3
• 

  0.14 mg

  (per 73 g edible portion)

  Esharotto (bulb, raw)
  × 12.1
• 

  1.14 mg

  (per 430 g edible portion)

  Kintoki (root without skin, raw)
  × 1.5
• 

  1.42 mg

  (per 430 g edible portion)

  Kintoki (root with skin, boiled)
  × 1.2