Vitamin B5 (Pantothenic acid) Content of Vegetables
(131 - 140)
0.17 mg
(per 55 g edible portion)
Kuki-ninniku (scape, boiled)
2.12 mg
(per 805 g edible portion)
Green ball (head, raw)
0.07 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, raw)
0.08 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
0.54 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, boiled)
0.59 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0.63 mg
(per 300 g edible portion)
Eggplant Western type (fruit, raw)
1.31 mg
(per 580 g edible portion)
Oriental pickling melon (fruit, raw)
0.01 mg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
0.01 mg
(per 5 g edible portion)
Water pepper sprout (raw)
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