The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (31 - 40)

• 

  0.13 mg

  (per 20 g edible portion)

  Eggplant Pickle (nukamiso-zuke)
  × 30.8
• 

  0.07 mg

  (per 10 g edible portion)

  Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  × 57.1
• 

  0.35 mg

  (per 54 g edible portion)

  Brussels sprout (head, boiled)
  × 11.4
• 

  1.73 mg

  (per 275 g edible portion)

  Bamboo shoot (shoots, boiled)
  × 2.3
• 

  0.86 mg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 4.7
• 

  0.03 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 133
• 

  9.3 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, boiled)
  × 0.4
• 

  6.05 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, raw)
  × 0.7
• 

  0.16 mg

  (per 28 g edible portion)

  Asatsuki (leaves, raw)
  × 25
• 

  0.05 mg

  (per 10 g edible portion)

  Mukago (raw)
  × 80