Vegetables High in Vitamin B5 (Pantothenic acid) (201st - 220th) (per 100 g edible portion)

• Ha-negi (leaves, raw)
  
  0.24 mg
• Red chicory (leaves, raw)
  
  0.24 mg
• Sugukina (pickles)
  
  0.24 mg
• Turnip (leaves, boiled)
  
  0.24 mg
• Osaka-shirona (leaves, raw)
  
  0.24 mg
• Cos lettuce (leaves, raw)
  
  0.23 mg
• Mung bean sprout (raw)
  
  0.23 mg
• Japanese angelica-tree (spears, boiled)
  
  0.23 mg
• Garland chrysanthemum (leaves, raw)
  
  0.23 mg
• Komatsuna (leaves, boiled)
  
  0.23 mg
• Edible burdock (root, raw)
  
  0.23 mg
• Turnip (root, without skin, raw)
  
  0.23 mg
• Osaka-shirona (salted pickles)
  
  0.23 mg
• Ito-mitsuba (leaves, boiled)
  
  0.22 mg
• Chinese cabbage (salted pickles)
  
  0.22 mg
• Tomato, Canned product (whole)
  
  0.22 mg
• Zucchini (fruit, raw)
  
  0.22 mg
• Cabbage (head, raw)
  
  0.22 mg
• Turnip (root, with skin, boiled)
  
  0.22 mg
• Saltwort (stems and leaves, boiled)
  
  0.22 mg