The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (91 - 100)

• 

  0.07 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, raw)
  × 57.1
• 

  0.5 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, raw)
  × 8
• 

  0.12 mg

  (per 30 g edible portion)

  Young sweet corn (young ear, raw)
  × 33.3
• 

  0.04 mg

  (per 10 g edible portion)

  Sweet corn (immature kernels, frozen)
  × 100
• 

  0.39 mg

  (per 100 g edible portion)

  Chinese chive (leaves, boiled)
  × 10.3
• 

  0.12 mg

  (per 40 g edible portion)

  Ha-daikon (leaves, raw)
  × 33.3
• 

  0.07 mg

  (per 25 g edible portion)

  Broad bean (immature beans, boiled)
  × 57.1
• 

  0.31 mg

  (per 80 g edible portion)

  Yard bean (immature pods, boiled)
  × 12.9
• 

  0.12 mg

  (per 30 g edible portion)

  Kyona (salted pickles)
  × 33.3
• 

  0.51 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root with skin)
  × 7.8