Vitamin B5 (Pantothenic acid) Content of Vegetables
(221 - 230)
0.22 mg
(per 162 g edible portion)
Endive (leaves, raw)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.08 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.14 mg
(per 90 g edible portion)
Malabar nightshade (stems and leaves, boiled)
0.25 mg
(per 180 g edible portion)
Red onion (bulb, raw)
0.3 mg
(per 200 g edible portion)
Onion (bulb, boiled)
0.01 mg
(per 5 g edible portion)
Chrysanthemum (petals, boiled)
0.22 mg
(per 165 g edible portion)
Red-tip leaf lettuce (leaves, raw)
0.59 mg
(per 420 g edible portion)
Leek (bulb and leaves, boiled)
0.07 mg
(per 50 g edible portion)
Mung bean sprout (boiled)
<
1
…
23
…
28
>
