The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (221 - 230)

• 

  0.22 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 18.2
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, boiled)
  × 200
• 

  0.08 mg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, boiled)
  × 50
• 

  0.14 mg

  (per 90 g edible portion)

  Malabar nightshade (stems and leaves, boiled)
  × 28.6
• 

  0.25 mg

  (per 180 g edible portion)

  Red onion (bulb, raw)
  × 16
• 

  0.3 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 13.3
• 

  0.01 mg

  (per 5 g edible portion)

  Chrysanthemum (petals, boiled)
  × 400
• 

  0.22 mg

  (per 165 g edible portion)

  Red-tip leaf lettuce (leaves, raw)
  × 18.2
• 

  0.59 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 6.8
• 

  0.07 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 57.1