The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  0.04 mg

  (per 4 g edible portion)

  Shepherd's purse (leaves, raw)
  × 100
• 

  0.01 mg

  (per 1 g edible portion)

  Perilla (leaves, raw)
  × 400
• 

  0.36 mg

  (per 42 g edible portion)

  Red pepper (fruit, raw)
  × 11.1
• 

  0.09 mg

  (per 10 g edible portion)

  Oriental pickling melon, Pickle (nara-zuke)
  × 44.4
• 

  2.65 mg

  (per 285 g edible portion)

  Cucumber, Pickle (nukamiso-zuke)
  × 1.5
• 

  0.36 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, raw)
  × 11.1
• 

  0.08 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, raw)
  × 50
• 

  1.46 mg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 2.7
• 

  5.54 mg

  (per 660 g edible portion)

  Cauliflower (inflorescence, boiled)
  × 0.7
• 

  1.44 mg

  (per 180 g edible portion)

  Rape (stems and leaves, raw)
  × 2.8