The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (211 - 220)

• 

  0.35 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 11.4
• 

  0.02 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 200
• 

  0.27 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 14.8
• 

  0.46 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 8.7
• 

  0.05 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 80
• 

  0.04 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 100
• 

  0.36 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 11.1
• 

  0.23 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 17.4
• 

  0.1 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 40
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 200