The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (131 - 140)

• 

  0.17 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, boiled)
  × 23.5
• 

  2.12 mg

  (per 805 g edible portion)

  Green ball (head, raw)
  × 1.9
• 

  0.07 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, raw)
  × 57.1
• 

  0.08 mg

  (per 30 g edible portion)

  Green sweet pepper (fruit, raw)
  × 50
• 

  0.54 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, boiled)
  × 7.4
• 

  0.59 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, fried)
  × 6.8
• 

  0.63 mg

  (per 300 g edible portion)

  Eggplant Western type (fruit, raw)
  × 6.3
• 

  1.31 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 3.1
• 

  0.01 mg

  (per 4 g edible portion)

  Watercress (stems and leaves, raw)
  × 400
• 

  0.01 mg

  (per 5 g edible portion)

  Water pepper sprout (raw)
  × 400