The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (201 - 210)

• 

  3.6 mg

  (per 1800 g edible portion)

  Wax gourd (friut, boiled)
  × 1.1
• 

  0.04 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 100
• 

  0.01 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, raw)
  × 400
• 

  0.1 mg

  (per 50 g edible portion)

  Soybean sprout (boiled)
  × 40
• 

  0.48 mg

  (per 250 g edible portion)

  Spinach (leaves, frozen)
  × 8.3
• 

  0.05 mg

  (per 25 g edible portion)

  Sweet corn, Canned product (whole kernel style)
  × 80
• 

  0.36 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 11.1
• 

  0.03 mg

  (per 18 g edible portion)

  Daikon, Japanese radish, Pickle (moriguchi-zuke)
  × 133
• 

  0.11 mg

  (per 60 g edible portion)

  Ta cai (leaves, raw)
  × 36.4
• 

  0.41 mg

  (per 215 g edible portion)

  Edible burdock (root, boiled)
  × 9.8