The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (61 - 70)

• 

  0.51 mg

  (per 175 g edible portion)

  Sweet corn (immature kernels on cob, frozen)
  × 7.8
• 

  0.08 mg

  (per 16 g edible portion)

  Turnip, Pickle (salted pickles, leaves)
  × 50
• 

  0.11 mg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 36.4
• 

  0.05 mg

  (per 10 g edible portion)

  Summer cypress seed (seeds, boiled)
  × 80
• 

  0.05 mg

  (per 10 g edible portion)

  Field horsetail (fertile shoot, boiled)
  × 80
• 

  0.66 mg

  (per 140 g edible portion)

  Chayote (salted pickles)
  × 6.1
• 

  0.85 mg

  (per 180 g edible portion)

  Rape (stems and leaves, boiled)
  × 4.7
• 

  0.05 mg

  (per 10 g edible portion)

  Green pea (frozen)
  × 80
• 

  0.02 mg

  (per 5 g edible portion)

  Sayaendo (immature pods, boiled)
  × 200
• 

  0.05 mg

  (per 10 g edible portion)

  Alfalfa sprout (raw)
  × 80