Vitamin B5 (Pantothenic acid) Content of Vegetables
(171 - 180)
0.59 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.11 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.02 mg
(per 10 g edible portion)
Japanese angelica-tree (spears, boiled)
0.33 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0.33 mg
(per 160 g edible portion)
Komatsuna (leaves, boiled)
0.45 mg
(per 215 g edible portion)
Edible burdock (root, raw)
0.25 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
0.07 mg
(per 30 g edible portion)
Osaka-shirona (salted pickles)
0.06 mg
(per 25 g edible portion)
Ito-mitsuba (leaves, boiled)
0.07 mg
(per 30 g edible portion)
Chinese cabbage (salted pickles)
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