The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (181 - 190)

• 

  0.2 mg

  (per 90 g edible portion)

  Tomato, Canned product (whole)
  × 20
• 

  0.27 mg

  (per 127 g edible portion)

  Zucchini (fruit, raw)
  × 14.8
• 

  3.18 mg

  (per 1700 g edible portion)

  Cabbage (head, raw)
  × 1.3
• 

  0.29 mg

  (per 130 g edible portion)

  Turnip (root, with skin, boiled)
  × 13.8
• 

  0.02 mg

  (per 8 g edible portion)

  Snap pea (immature pods, raw)
  × 200
• 

  0.12 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, raw)
  × 33.3
• 

  2.65 mg

  (per 1800 g edible portion)

  Wax gourd (fruit, raw)
  × 1.5
• 

  0.19 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, raw)
  × 21.1
• 

  0.18 mg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 22.2
• 

  0.12 mg

  (per 60 g edible portion)

  Shandong cai (salted pickles)
  × 33.3