Vegetables High in Vitamin B5 (Pantothenic acid) (281st - 300th) (per 100 g edible portion)

• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.13 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.13 mg
• Yama-udo (stem, raw)
  
  0.13 mg
• Qing gin cai (leaves, boiled)
  
  0.12 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.12 mg
• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.12 mg
• Shandong cai (leaves, boiled)
  
  0.12 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.12 mg
• Osaka-shirona (leaves, boiled)
  
  0.12 mg
• Udo (stem, raw)
  
  0.12 mg
• Asparagus (canned in brine)
  
  0.12 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.11 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.11 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.11 mg
• Cabbage (head, boiled)
  
  0.11 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg
• Rhubarb (petiole, raw)
  
  0.1 mg
• Japanese silverleaf (petiole, raw)
  
  0.1 mg
• Bamboo shoot (canned in water)
  
  0.1 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.1 mg