Vitamin B5 (Pantothenic acid) Content of Vegetables
(251 - 260)
0.28 mg
(per 275 g edible portion)
Bamboo shoot (canned in water)
1.2 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, boiled)
0.43 mg
(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.05 mg
(per 60 g edible portion)
Ta cai (leaves, boiled)
0.02 mg
(per 20 g edible portion)
Eggplant Pickle (karashi-zuke)
0.96 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
0.15 mg
(per 190 g edible portion)
Udo (stem, leached in water)
0.17 mg
(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.21 mg
(per 300 g edible portion)
Hiroshimana (salted pickles)
0.04 mg
(per 85 g edible portion)
Ha-shoga (rhizome, raw)
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