The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (171 - 180)

• 

  0.59 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, raw)
  × 6.8
• 

  0.11 mg

  (per 50 g edible portion)

  Mung bean sprout (raw)
  × 36.4
• 

  0.02 mg

  (per 10 g edible portion)

  Japanese angelica-tree (spears, boiled)
  × 200
• 

  0.33 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 12.1
• 

  0.33 mg

  (per 160 g edible portion)

  Komatsuna (leaves, boiled)
  × 12.1
• 

  0.45 mg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 8.9
• 

  0.25 mg

  (per 130 g edible portion)

  Turnip (root, without skin, raw)
  × 16
• 

  0.07 mg

  (per 30 g edible portion)

  Osaka-shirona (salted pickles)
  × 57.1
• 

  0.06 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 66.7
• 

  0.07 mg

  (per 30 g edible portion)

  Chinese cabbage (salted pickles)
  × 57.1