Vitamin B5 (Pantothenic acid) Content of Vegetables
(71 - 80)
0.63 mg
(per 140 g edible portion)
Chayote (fruit, raw)
0.09 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
0.6 mg
(per 130 g edible portion)
Turnip, Pickle (nukamiso-zuke, root with skin)
0.13 mg
(per 30 g edible portion)
Bracken (young shoots, raw)
0.19 mg
(per 42 g edible portion)
Fukinoto (inflorescence, raw)
0.59 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.19 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0.09 mg
(per 40 g edible portion)
Edamame (boiled)
0.18 mg
(per 40 g edible portion)
Ashitaba (stems and leaves, boiled)
6.6 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, frozen)
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