The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (261 - 270)

• 

  0.17 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 10
• 

  2.12 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 0.8
• 

  0.07 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 24.3
• 

  0.08 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 21.3
• 

  0.54 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 3.1
• 

  0.59 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 2.9
• 

  0.63 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 2.7
• 

  1.31 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 1.3
• 

  0.01 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 170
• 

  0.01 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 170