Vitamin B5 (Pantothenic acid) Content of Vegetables
(201 - 210)
3.6 mg
(per 1800 g edible portion)
Wax gourd (friut, boiled)
0.04 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (miso-zuke)
0.01 mg
(per 5 g edible portion)
Chrysanthemum (petals, raw)
0.1 mg
(per 50 g edible portion)
Soybean sprout (boiled)
0.48 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
0.05 mg
(per 25 g edible portion)
Sweet corn, Canned product (whole kernel style)
0.36 mg
(per 200 g edible portion)
Onion (bulb, raw)
0.03 mg
(per 18 g edible portion)
Daikon, Japanese radish, Pickle (moriguchi-zuke)
0.11 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.41 mg
(per 215 g edible portion)
Edible burdock (root, boiled)
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