The amount of Vegetables that contain 1.7 mg of Vitamin B5 (Pantothenic acid) (501 - 510)

• 

  0.28 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 6.1
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 1.4
• 

  0.43 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 4
• 

  0.05 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 34
• 

  0.02 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 85
• 

  0.96 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 1.8
• 

  0.15 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 11.3
• 

  0.17 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 10
• 

  0.21 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 8.1
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 42.5