Vegetables High in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  0.89 mg
• Cauliflower (inflorescence, boiled)
  
  0.84 mg
• Rape (stems and leaves, raw)
  
  0.8 mg
• Perilla (seeds, raw)
  
  0.8 mg
• Broccoli (inflorescence, boiled)
  
  0.78 mg
• Arrowhead (tuber, raw)
  
  0.78 mg
• Brussels sprout (head, raw)
  
  0.76 mg
• Arrowhead (tuber, boiled)
  
  0.75 mg
• Turnip rape (flower buds and stems, raw)
  
  0.73 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.73 mg
• Tossa jute (stems and leaves, boiled)
  
  0.7 mg
• Domiao (stems and leaves, raw)
  
  0.7 mg
• Green pea (canned in brine)
  
  0.69 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.67 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.66 mg
• Brussels sprout (head, boiled)
  
  0.65 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.64 mg
• Bamboo shoot (shoots, boiled)
  
  0.63 mg
• Bamboo shoot (shoots, raw)
  
  0.63 mg
• Green pea (raw)
  
  0.63 mg