Vitamin B5 (Pantothenic acid) Content of Vegetables
(111 - 120)
0.06 mg
(per 18 g edible portion)
Zha cai (pickles)
0.19 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.83 mg
(per 265 g edible portion)
Red cabbage (head, raw)
0.17 mg
(per 50 g edible portion)
Black gram sprout (raw)
0.09 mg
(per 25 g edible portion)
Sweet corn, Canned product (cream style)
0.2 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.4 mg
(per 120 g edible portion)
Cucumber, Pickle (salted pickles)
0.14 mg
(per 73 g edible portion)
Esharotto (bulb, raw)
1.14 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
1.42 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
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