Vegetables High in Vitamin B5 (Pantothenic acid) (61st - 80th) (per 100 g edible portion)

• Sweet corn (immature kernels, boiled)
  
  0.51 mg
• Edamame (frozen)
  
  0.51 mg
• Artichoke (flower bud, boiled)
  
  0.51 mg
• Artichoke (flower bud, raw)
  
  0.51 mg
• Yomena (leaves, raw)
  
  0.5 mg
• Chinese chive (leaves, raw)
  
  0.5 mg
• Kyona (leaves, raw)
  
  0.5 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.5 mg
• Pumpkin, Japan (fruit, raw)
  
  0.5 mg
• East Indian lotus root (rhizome, boiled)
  
  0.49 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.49 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.49 mg
• Parsley (leaves, raw)
  
  0.48 mg
• Summer cypress seed (seeds, boiled)
  
  0.48 mg
• Field horsetail (fertile shoot, boiled)
  
  0.48 mg
• Hiroshimana (leaves, raw)
  
  0.47 mg
• Chayote (salted pickles)
  
  0.47 mg
• Rape (stems and leaves, boiled)
  
  0.47 mg
• Green pea (frozen)
  
  0.47 mg
• Sayaendo (immature pods, boiled)
  
  0.47 mg