The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (141 - 150)

• 

  0.14 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 28.6
• 

  0.35 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, sauted)
  × 11.4
• 

  0.02 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 200
• 

  0.16 mg

  (per 55 g edible portion)

  Kuki-ninniku (scape, raw)
  × 25
• 

  0.03 mg

  (per 10 g edible portion)

  Carrot, regular (root, frozen)
  × 133
• 

  0.46 mg

  (per 160 g edible portion)

  Eggplant (fruit, boiled)
  × 8.7
• 

  0.03 mg

  (per 10 g edible portion)

  Kaiware-daikon (young stems and leaves, raw)
  × 133
• 

  0.58 mg

  (per 200 g edible portion)

  Kyona (leaves, boiled)
  × 6.9
• 

  0.3 mg

  (per 120 g edible portion)

  Red sweet pepper (fruit, raw)
  × 13.3
• 

  1.2 mg

  (per 430 g edible portion)

  Kintoki (root without skin, boiled)
  × 3.3