The amount of Vegetables that contain 6 mg of Vitamin B5 (Pantothenic acid) (211 - 220)

• 

  0.35 mg

  (per 200 g edible portion)

  Hinona (root with tops, raw)
  × 17.1
• 

  0.02 mg

  (per 12 g edible portion)

  Radish (root, raw)
  × 300
• 

  0.27 mg

  (per 150 g edible portion)

  Tomatoes Canned products (juice)
  × 22.2
• 

  0.46 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, raw)
  × 13
• 

  0.05 mg

  (per 30 g edible portion)

  Nozawana (pickles, seasoned)
  × 120
• 

  0.04 mg

  (per 25 g edible portion)

  Cherry tomato (fruit, raw)
  × 150
• 

  0.36 mg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 16.7
• 

  0.23 mg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 26.1
• 

  0.1 mg

  (per 60 g edible portion)

  Shandong cai (leaves, raw)
  × 60
• 

  0.02 mg

  (per 15 g edible portion)

  Kidney bean, Sayaingen (immature pods, raw)
  × 300