The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (231 - 240)

• 

  0.13 mg

  (per 150 g edible portion)

  Nebuka-negi (leaves, blanched, raw)
  × 30.8
• 

  0.15 mg

  (per 130 g edible portion)

  Chicory (spears, raw)
  × 26.7
• 

  0.28 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 14.3
• 

  0.31 mg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 12.9
• 

  0.03 mg

  (per 20 g edible portion)

  Nozawana (salted pickles)
  × 133
• 

  0.02 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 200
• 

  0.03 mg

  (per 20 g edible portion)

  Eggplant Pickle (koji-zuke)
  × 133
• 

  0.05 mg

  (per 39 g edible portion)

  Daikon, Japanese radish, Pickle (bettara-zuke)
  × 80
• 

  0.2 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, boiled)
  × 20
• 

  0.15 mg

  (per 173 g edible portion)

  Yama-udo (stem, raw)
  × 26.7