The amount of Vegetables that contain 5 mg of Vitamin B5 (Pantothenic acid) (21 - 30)

• 

  0.01 mg

  (per 2 g edible portion)

  Perilla (seeds, raw)
  × 500
• 

  2.26 mg

  (per 290 g edible portion)

  Broccoli (inflorescence, boiled)
  × 2.2
• 

  0.12 mg

  (per 20 g edible portion)

  Arrowhead (tuber, raw)
  × 41.7
• 

  0.41 mg

  (per 54 g edible portion)

  Brussels sprout (head, raw)
  × 12.2
• 

  0.15 mg

  (per 20 g edible portion)

  Arrowhead (tuber, boiled)
  × 33.3
• 

  1.31 mg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 3.8
• 

  0.09 mg

  (per 16 g edible portion)

  Turnip, Pickle (nukamiso-zuke, leaves)
  × 55.6
• 

  0.18 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 27.8
• 

  1.29 mg

  (per 230 g edible portion)

  Domiao (stems and leaves, raw)
  × 3.9
• 

  0.08 mg

  (per 12 g edible portion)

  Green pea (canned in brine)
  × 62.5