Vitamin B5 (Pantothenic acid) Content of Vegetables
(11 - 20)
0.04 mg
(per 4 g edible portion)
Shepherd's purse (leaves, raw)
0.01 mg
(per 1 g edible portion)
Perilla (leaves, raw)
0.36 mg
(per 42 g edible portion)
Red pepper (fruit, raw)
0.09 mg
(per 10 g edible portion)
Oriental pickling melon, Pickle (nara-zuke)
2.65 mg
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
0.36 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, raw)
0.08 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, raw)
1.46 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
5.54 mg
(per 660 g edible portion)
Cauliflower (inflorescence, boiled)
1.44 mg
(per 180 g edible portion)
Rape (stems and leaves, raw)
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