Vitamin B5 (Pantothenic acid) Content of Vegetables
(161 - 170)
4.72 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
4.93 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
0.05 mg
(per 20 g edible portion)
Takana, broad leaf mustard (salted pickles)
0.33 mg
(per 130 g edible portion)
Turnip, Pickle (salted pickles, root without skin)
0.3 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
0.58 mg
(per 257 g edible portion)
Leaf lettuce (leaves, raw)
0.1 mg
(per 42 g edible portion)
Fukinoto (inflorescence, boiled)
0.67 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0.07 mg
(per 30 g edible portion)
Sugukina (pickles)
0.24 mg
(per 140 g edible portion)
Turnip (leaves, boiled)
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