The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (481 - 490)

• 

  0.15 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 11.3
• 

  1.3 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 1.3
• 

  0.07 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 24.3
• 

  0.02 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 85
• 

  0.29 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 5.9
• 

  0.15 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 11.3
• 

  0.02 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 85
• 

  1.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 1.5
• 

  0.09 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 18.9
• 

  1.87 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 0.9