Vitamin B5 (Pantothenic acid) Content of Vegetables
(181 - 190)
0.2 mg
(per 90 g edible portion)
Tomato, Canned product (whole)
0.27 mg
(per 127 g edible portion)
Zucchini (fruit, raw)
3.18 mg
(per 1700 g edible portion)
Cabbage (head, raw)
0.29 mg
(per 130 g edible portion)
Turnip (root, with skin, boiled)
0.02 mg
(per 8 g edible portion)
Snap pea (immature pods, raw)
0.12 mg
(per 60 g edible portion)
Turfed stone leek (leaves, raw)
2.65 mg
(per 1800 g edible portion)
Wax gourd (fruit, raw)
0.19 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, raw)
0.18 mg
(per 110 g edible portion)
Ginger (rhizome, raw)
0.12 mg
(per 60 g edible portion)
Shandong cai (salted pickles)
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