The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (191 - 200)

• 

  0.27 mg

  (per 130 g edible portion)

  Turnip (root, without skin, boiled)
  × 14.8
• 

  0.11 mg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 36.4
• 

  0.12 mg

  (per 60 g edible portion)

  Turfed stone leek (leaves, boiled)
  × 33.3
• 

  0.53 mg

  (per 270 g edible portion)

  Head lettuce, crisp type (head, raw)
  × 7.5
• 

  0.1 mg

  (per 50 g edible portion)

  Black gram sprout (boiled)
  × 40
• 

  0.04 mg

  (per 20 g edible portion)

  Myoga (spike, raw)
  × 100
• 

  0.45 mg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 8.9
• 

  0.03 mg

  (per 15 g edible portion)

  Hinona (pickles, sweetened)
  × 133
• 

  0.18 mg

  (per 100 g edible portion)

  Konegi (leaves, raw)
  × 22.2
• 

  0.3 mg

  (per 150 g edible portion)

  Tomato, Canned product (juice cocktail)
  × 13.3