Vegetables High in Vitamin B5 (Pantothenic acid) (121st - 140th) (per 100 g edible portion)

• Leaf mustard (salted pickles)
  
  0.37 mg
• Soybean sprout (raw)
  
  0.36 mg
• Sweet pepper (fruit, sauted)
  
  0.36 mg
• Winged bean (immature pods, raw)
  
  0.36 mg
• Spaghetti squash (fruit, raw)
  
  0.36 mg
• Turnip (leaves, raw)
  
  0.36 mg
• Hyacinth bean (immature pods, raw)
  
  0.35 mg
• Sugukina (leaves, raw)
  
  0.35 mg
• Sweet pepper (fruit, raw)
  
  0.35 mg
• Zha cai (pickles)
  
  0.35 mg
• Qin cai (stems and leaves, raw)
  
  0.35 mg
• Red cabbage (head, raw)
  
  0.35 mg
• Black gram sprout (raw)
  
  0.34 mg
• Bai cai (leaves, raw)
  
  0.34 mg
• Sweet corn, Canned product (cream style)
  
  0.34 mg
• Qin cai (stems and leaves, boiled)
  
  0.34 mg
• Cucumber, Pickle (salted pickles)
  
  0.34 mg
• Esharotto (bulb, raw)
  
  0.33 mg
• Ne-mitsuba (leaves, raw)
  
  0.33 mg
• Tomapi (fruit, raw)
  
  0.33 mg