Vegetables High in Vitamin B5 (Pantothenic acid) (181st - 200th) (per 100 g edible portion)

• Ne-mitsuba (leaves, boiled)
  
  0.27 mg
• Carrot, regular (juice, canned)
  
  0.27 mg
• Carrot, regular (root without skin, boiled)
  
  0.27 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.27 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.27 mg
• Yellow sweet pepper (fruit, sauted)
  
  0.26 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.26 mg
• Celery (petiole, raw)
  
  0.26 mg
• Sugukina (root, raw)
  
  0.26 mg
• Wasabi (wasabi-zuke)
  
  0.25 mg
• Head lettuce, butter type (leaves, raw)
  
  0.25 mg
• Manchurian wild rice (stem, raw)
  
  0.25 mg
• Yellow sweet pepper (fruit, raw)
  
  0.25 mg
• Chinese cabbage (head, boiled)
  
  0.25 mg
• Chinese cabbage (head, raw)
  
  0.25 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.25 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.25 mg
• Turnip (root, with skin, raw)
  
  0.25 mg
• Leaf lettuce (leaves, raw)
  
  0.24 mg
• Fukinoto (inflorescence, boiled)
  
  0.24 mg