The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (161 - 170)

• 

  4.72 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, boiled)
  × 0.8
• 

  4.93 mg

  (per 2100 g edible portion)

  Chinese cabbage (head, raw)
  × 0.8
• 

  0.05 mg

  (per 20 g edible portion)

  Takana, broad leaf mustard (salted pickles)
  × 80
• 

  0.33 mg

  (per 130 g edible portion)

  Turnip, Pickle (salted pickles, root without skin)
  × 12.1
• 

  0.3 mg

  (per 130 g edible portion)

  Turnip (root, with skin, raw)
  × 13.3
• 

  0.58 mg

  (per 257 g edible portion)

  Leaf lettuce (leaves, raw)
  × 6.9
• 

  0.1 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, boiled)
  × 40
• 

  0.67 mg

  (per 350 g edible portion)

  Red chicory (leaves, raw)
  × 6
• 

  0.07 mg

  (per 30 g edible portion)

  Sugukina (pickles)
  × 57.1
• 

  0.24 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 16.7