Vegetables High in Vitamin B5 (Pantothenic acid) (81st - 100th) (per 100 g edible portion)

• Alfalfa sprout (raw)
  
  0.46 mg
• Chayote (fruit, raw)
  
  0.46 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.46 mg
• Broad bean (immature beans, raw)
  
  0.46 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.46 mg
• Bracken (young shoots, raw)
  
  0.45 mg
• Fukinoto (inflorescence, raw)
  
  0.45 mg
• Carrot, regular (root with skin, boiled)
  
  0.45 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.45 mg
• Edamame (boiled)
  
  0.45 mg
• Ashitaba (stems and leaves, boiled)
  
  0.45 mg
• Swiss chard (leaves, boiled)
  
  0.44 mg
• Pumpkin, Western (fruit, frozen)
  
  0.44 mg
• Chinese cabbage (kim chee)
  
  0.43 mg
• Ha-ninjin (leaves, raw)
  
  0.43 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.43 mg
• Yard bean (immature pods, raw)
  
  0.43 mg
• Hana-nira (scape and flower bud, raw)
  
  0.42 mg
• Water dropwort (stems and leaves, raw)
  
  0.42 mg
• Okra (pods, boiled)
  
  0.42 mg