Vitamin B5 (Pantothenic acid) Content of Vegetables
(151 - 160)
1.14 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.41 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.35 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.5 mg
(per 200 g edible portion)
Takana, broad leaf mustard (leaves, raw)
0.4 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
0.19 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
0.2 mg
(per 120 g edible portion)
Celery (petiole, raw)
0.04 mg
(per 17 g edible portion)
Wasabi (wasabi-zuke)
0.21 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
0.35 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
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