Vitamin B5 (Pantothenic acid) Content of Vegetables
(101 - 110)
0.19 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.43 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.63 mg
(per 200 g edible portion)
Bitter gourd (fruit, raw)
0.11 mg
(per 30 g edible portion)
Leaf mustard (salted pickles)
0.17 mg
(per 50 g edible portion)
Soybean sprout (raw)
0.04 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0.02 mg
(per 5 g edible portion)
Winged bean (immature pods, raw)
1.61 mg
(per 640 g edible portion)
Spaghetti squash (fruit, raw)
0.5 mg
(per 140 g edible portion)
Turnip (leaves, raw)
0.04 mg
(per 12 g edible portion)
Sweet pepper (fruit, raw)
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