The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (241 - 250)

• 

  0.15 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, boiled)
  × 26.7
• 

  1.3 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 3.1
• 

  0.07 mg

  (per 60 g edible portion)

  Shandong cai (leaves, boiled)
  × 57.1
• 

  0.02 mg

  (per 15 g edible portion)

  Cucumber, Pickle (pickled in soy sauce)
  × 200
• 

  0.29 mg

  (per 260 g edible portion)

  Osaka-shirona (leaves, boiled)
  × 13.8
• 

  0.15 mg

  (per 190 g edible portion)

  Udo (stem, raw)
  × 26.7
• 

  0.02 mg

  (per 20 g edible portion)

  Asparagus (canned in brine)
  × 200
• 

  1.12 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 3.6
• 

  0.09 mg

  (per 80 g edible portion)

  Daikon, Japanese radish (leaves, boiled)
  × 44.4
• 

  1.87 mg

  (per 1700 g edible portion)

  Cabbage (head, boiled)
  × 2.1