Vitamin B5 (Pantothenic acid) Content of Vegetables
(211 - 220)
0.35 mg
(per 200 g edible portion)
Hinona (root with tops, raw)
0.02 mg
(per 12 g edible portion)
Radish (root, raw)
0.27 mg
(per 150 g edible portion)
Tomatoes Canned products (juice)
0.46 mg
(per 420 g edible portion)
Leek (bulb and leaves, raw)
0.05 mg
(per 30 g edible portion)
Nozawana (pickles, seasoned)
0.04 mg
(per 25 g edible portion)
Cherry tomato (fruit, raw)
0.36 mg
(per 220 g edible portion)
Tomato (fruit, raw)
0.23 mg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0.1 mg
(per 60 g edible portion)
Shandong cai (leaves, raw)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
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