The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (401 - 410)

• 

  3.6 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 0.5
• 

  0.04 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 42.5
• 

  0.01 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 170
• 

  0.1 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 17
• 

  0.48 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 3.5
• 

  0.05 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 34
• 

  0.36 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 4.7
• 

  0.03 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 56.7
• 

  0.11 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 15.5
• 

  0.41 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 4.1