Vitamin B5 (Pantothenic acid) Content of Vegetables
(231 - 240)
0.13 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.15 mg
(per 130 g edible portion)
Chicory (spears, raw)
0.28 mg
(per 200 g edible portion)
Onion (bulb, leached in water)
0.31 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
0.03 mg
(per 20 g edible portion)
Nozawana (salted pickles)
0.02 mg
(per 13 g edible portion)
Eggplant Pickle (shiba-zuke)
0.03 mg
(per 20 g edible portion)
Eggplant Pickle (koji-zuke)
0.05 mg
(per 39 g edible portion)
Daikon, Japanese radish, Pickle (bettara-zuke)
0.2 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
0.15 mg
(per 173 g edible portion)
Yama-udo (stem, raw)
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