The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (241 - 250)

• 

  0.48 mg

  (per 160 g edible portion)

  Eggplant (fruit, raw)
  × 3.5
• 

  0.39 mg

  (per 120 g edible portion)

  Cucumber (fruit, raw)
  × 4.4
• 

  0.53 mg

  (per 220 g edible portion)

  Horseradish (rhizome, raw)
  × 3.2
• 

  1.17 mg

  (per 430 g edible portion)

  Kintoki (root with skin, raw)
  × 1.5
• 

  0.11 mg

  (per 40 g edible portion)

  Water dropwort (stems and leaves, boiled)
  × 15.5
• 

  0.44 mg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 3.9
• 

  0.1 mg

  (per 30 g edible portion)

  Leaf mustard (leaves, raw)
  × 17
• 

  0.09 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, sauted)
  × 18.9
• 

  0.84 mg

  (per 280 g edible portion)

  Table beet (root, boiled)
  × 2
• 

  0.78 mg

  (per 280 g edible portion)

  Table beet (root, raw)
  × 2.2