The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (251 - 260)

• 

  0.28 mg

  (per 275 g edible portion)

  Bamboo shoot (canned in water)
  × 14.3
• 

  1.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 3.3
• 

  0.43 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 9.3
• 

  0.05 mg

  (per 60 g edible portion)

  Ta cai (leaves, boiled)
  × 80
• 

  0.02 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 200
• 

  0.96 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 4.2
• 

  0.15 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 26.7
• 

  0.17 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 23.5
• 

  0.21 mg

  (per 300 g edible portion)

  Hiroshimana (salted pickles)
  × 19
• 

  0.04 mg

  (per 85 g edible portion)

  Ha-shoga (rhizome, raw)
  × 100