The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (101 - 110)

• 

  0.19 mg

  (per 50 g edible portion)

  Ki-nira (leaves, raw)
  × 21.1
• 

  0.43 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 9.3
• 

  0.63 mg

  (per 200 g edible portion)

  Bitter gourd (fruit, raw)
  × 6.3
• 

  0.11 mg

  (per 30 g edible portion)

  Leaf mustard (salted pickles)
  × 36.4
• 

  0.17 mg

  (per 50 g edible portion)

  Soybean sprout (raw)
  × 23.5
• 

  0.04 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, sauted)
  × 100
• 

  0.02 mg

  (per 5 g edible portion)

  Winged bean (immature pods, raw)
  × 200
• 

  1.61 mg

  (per 640 g edible portion)

  Spaghetti squash (fruit, raw)
  × 2.5
• 

  0.5 mg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 8
• 

  0.04 mg

  (per 12 g edible portion)

  Sweet pepper (fruit, raw)
  × 100