Vegetables High in Vitamin B5 (Pantothenic acid) (301st - 311th) (per 100 g edible portion)

• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Ta cai (leaves, boiled)
  
  0.09 mg
• Eggplant Pickle (karashi-zuke)
  
  0.08 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.08 mg
• Udo (stem, leached in water)
  
  0.08 mg
• Myoga-take (stems and leaves, raw)
  
  0.07 mg
• Japanese butterbur (petiole, raw)
  
  0.07 mg
• Hiroshimana (salted pickles)
  
  0.07 mg
• Ha-shoga (rhizome, raw)
  
  0.07 mg
• Zuiki (dried ziuki, boiled)
  
  0.06 mg
• Yamagobo (miso-zuke)
  
  0.02 mg