The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (151 - 160)

• 

  1.14 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 3.5
• 

  0.41 mg

  (per 150 g edible portion)

  Carrot, regular (juice, canned)
  × 9.8
• 

  0.35 mg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 11.4
• 

  0.5 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 8
• 

  0.4 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, sauted)
  × 10
• 

  0.19 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, raw)
  × 21.1
• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 20
• 

  0.04 mg

  (per 17 g edible portion)

  Wasabi (wasabi-zuke)
  × 100
• 

  0.21 mg

  (per 95 g edible portion)

  Head lettuce, butter type (leaves, raw)
  × 19
• 

  0.35 mg

  (per 155 g edible portion)

  Yellow sweet pepper (fruit, raw)
  × 11.4