Vitamin B5 (Pantothenic acid) Content of Vegetables
(91 - 100)
0.07 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, raw)
0.5 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
0.12 mg
(per 30 g edible portion)
Young sweet corn (young ear, raw)
0.04 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0.39 mg
(per 100 g edible portion)
Chinese chive (leaves, boiled)
0.12 mg
(per 40 g edible portion)
Ha-daikon (leaves, raw)
0.07 mg
(per 25 g edible portion)
Broad bean (immature beans, boiled)
0.31 mg
(per 80 g edible portion)
Yard bean (immature pods, boiled)
0.12 mg
(per 30 g edible portion)
Kyona (salted pickles)
0.51 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root with skin)
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