Vitamin B5 (Pantothenic acid) Content of Vegetables
(21 - 30)
0.01 mg
(per 2 g edible portion)
Perilla (seeds, raw)
2.26 mg
(per 290 g edible portion)
Broccoli (inflorescence, boiled)
0.12 mg
(per 20 g edible portion)
Arrowhead (tuber, raw)
0.41 mg
(per 54 g edible portion)
Brussels sprout (head, raw)
0.15 mg
(per 20 g edible portion)
Arrowhead (tuber, boiled)
1.31 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.09 mg
(per 16 g edible portion)
Turnip, Pickle (nukamiso-zuke, leaves)
0.18 mg
(per 25 g edible portion)
Tossa jute (stems and leaves, boiled)
1.29 mg
(per 230 g edible portion)
Domiao (stems and leaves, raw)
0.08 mg
(per 12 g edible portion)
Green pea (canned in brine)
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