Vitamin B5 (Pantothenic acid) Content of Vegetables
(241 - 250)
0.15 mg
(per 160 g edible portion)
Qing gin cai (leaves, boiled)
1.3 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
0.07 mg
(per 60 g edible portion)
Shandong cai (leaves, boiled)
0.02 mg
(per 15 g edible portion)
Cucumber, Pickle (pickled in soy sauce)
0.29 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
0.15 mg
(per 190 g edible portion)
Udo (stem, raw)
0.02 mg
(per 20 g edible portion)
Asparagus (canned in brine)
1.12 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
0.09 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, boiled)
1.87 mg
(per 1700 g edible portion)
Cabbage (head, boiled)
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