Vitamin B5 (Pantothenic acid) Content of Vegetables
(121 - 130)
0.48 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
0.39 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
0.53 mg
(per 220 g edible portion)
Horseradish (rhizome, raw)
1.17 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0.11 mg
(per 40 g edible portion)
Water dropwort (stems and leaves, boiled)
0.44 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
0.1 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
0.09 mg
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
0.84 mg
(per 280 g edible portion)
Table beet (root, boiled)
0.78 mg
(per 280 g edible portion)
Table beet (root, raw)
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