Vegetables High in Vitamin B5 (Pantothenic acid) (1st - 20th) (per 100 g edible portion)

• Red pepper (fruit, dried)
  
  3.61 mg
• Royal fern, Hoshi-zenmai (dried young shoots, raw)
  
  3.1 mg
• Bracken (young shoots, dried, raw)
  
  2.7 mg
• Zuiki (dried zuiki, raw)
  
  2 mg
• Tossa jute (stems and leaves, raw)
  
  1.83 mg
• Kanpyo (raw)
  
  1.75 mg
• Chrysanthemum (kikunori)
  
  1.5 mg
• Peanut (immature beans, raw)
  
  1.4 mg
• Kiriboshi-daikon
  
  1.4 mg
• Cauliflower (inflorescence, raw)
  
  1.3 mg
• Broccoli (inflorescence, raw)
  
  1.12 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  1.11 mg
• Shepherd's purse (leaves, raw)
  
  1.1 mg
• Perilla (leaves, raw)
  
  1 mg
• Red pepper (fruit, raw)
  
  0.95 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.94 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.93 mg
• Ashitaba (stems and leaves, raw)
  
  0.92 mg
• Peanut (immature beans, boiled)
  
  0.91 mg
• Field horsetail (fertile shoot, raw)
  
  0.9 mg