Vitamin B5 (Pantothenic acid) Content of Vegetables
(141 - 150)
0.14 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.35 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
0.02 mg
(per 10 g edible portion)
Basil (leaves, raw)
0.16 mg
(per 55 g edible portion)
Kuki-ninniku (scape, raw)
0.03 mg
(per 10 g edible portion)
Carrot, regular (root, frozen)
0.46 mg
(per 160 g edible portion)
Eggplant (fruit, boiled)
0.03 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0.58 mg
(per 200 g edible portion)
Kyona (leaves, boiled)
0.3 mg
(per 120 g edible portion)
Red sweet pepper (fruit, raw)
1.2 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
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