Vitamin B5 (Pantothenic acid) Content of Vegetables
(261 - 270)
0.02 mg
(per 40 g edible portion)
Zuiki (dried ziuki, boiled)
0 mg
(per 30 g edible portion)
Bracken (young shoots, boiled)
0 mg
(per 12 g edible portion)
Scallion (pickles, sweetened)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, boiled)
0 mg
(per 140 g edible portion)
Lily bulb (bulb, raw)
0 mg
(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0 mg
(per 5 g edible portion)
Bamboo shoot (shinachiku)
0 mg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
0 mg
(per 30 g edible portion)
Royal fern, Hoshi-zenmai (dried young shoots, boiled)
0 mg
(per 15 g edible portion)
Ginger (pickles, sweetened)
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