The amount of Vegetables that contain 4 mg of Vitamin B5 (Pantothenic acid) (71 - 80)

• 

  0.63 mg

  (per 140 g edible portion)

  Chayote (fruit, raw)
  × 6.3
• 

  0.09 mg

  (per 25 g edible portion)

  Broad bean (immature beans, raw)
  × 44.4
• 

  0.6 mg

  (per 130 g edible portion)

  Turnip, Pickle (nukamiso-zuke, root with skin)
  × 6.7
• 

  0.13 mg

  (per 30 g edible portion)

  Bracken (young shoots, raw)
  × 30.8
• 

  0.19 mg

  (per 42 g edible portion)

  Fukinoto (inflorescence, raw)
  × 21.1
• 

  0.59 mg

  (per 130 g edible portion)

  Carrot, regular (root with skin, boiled)
  × 6.8
• 

  0.19 mg

  (per 42 g edible portion)

  Red pepper (leaves and fruits, sauteed)
  × 21.1
• 

  0.09 mg

  (per 40 g edible portion)

  Edamame (boiled)
  × 44.4
• 

  0.18 mg

  (per 40 g edible portion)

  Ashitaba (stems and leaves, boiled)
  × 22.2
• 

  6.6 mg

  (per 1500 g edible portion)

  Pumpkin, Western (fruit, frozen)
  × 0.6