Vitamin B5 (Pantothenic acid) Content of Vegetables
(61 - 70)
0.51 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0.08 mg
(per 16 g edible portion)
Turnip, Pickle (salted pickles, leaves)
0.11 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.05 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0.05 mg
(per 10 g edible portion)
Field horsetail (fertile shoot, boiled)
0.66 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.85 mg
(per 180 g edible portion)
Rape (stems and leaves, boiled)
0.05 mg
(per 10 g edible portion)
Green pea (frozen)
0.02 mg
(per 5 g edible portion)
Sayaendo (immature pods, boiled)
0.05 mg
(per 10 g edible portion)
Alfalfa sprout (raw)
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