Vegetables High in Vitamin B5 (Pantothenic acid) (221st - 240th) (per 100 g edible portion)

• Saltwort (stems and leaves, raw)
  
  0.22 mg
• Snap pea (immature pods, raw)
  
  0.22 mg
• Turfed stone leek (leaves, raw)
  
  0.21 mg
• Wax gourd (fruit, raw)
  
  0.21 mg
• Malabar nightshade (stems and leaves, raw)
  
  0.21 mg
• Ginger (rhizome, raw)
  
  0.21 mg
• Shandong cai (salted pickles)
  
  0.21 mg
• Turnip (root, without skin, boiled)
  
  0.21 mg
• Wasabi (rhizome, raw)
  
  0.2 mg
• Turfed stone leek (leaves, boiled)
  
  0.2 mg
• Head lettuce, crisp type (head, raw)
  
  0.2 mg
• Black gram sprout (boiled)
  
  0.2 mg
• Myoga (spike, raw)
  
  0.2 mg
• Spinach (leaves, raw)
  
  0.2 mg
• Hinona (pickles, sweetened)
  
  0.2 mg
• Konegi (leaves, raw)
  
  0.2 mg
• Tomato, Canned product (juice cocktail)
  
  0.2 mg
• Wax gourd (friut, boiled)
  
  0.2 mg
• Daikon, Japanese radish, Pickle (miso-zuke)
  
  0.2 mg
• Kohlrabi (enlarged stems, boiled)
  
  0.2 mg