Vegetables High in Vitamin B5 (Pantothenic acid) (141st - 160th) (per 100 g edible portion)

• Kintoki (root without skin, raw)
  
  0.33 mg
• Kintoki (root with skin, boiled)
  
  0.33 mg
• Eggplant (fruit, raw)
  
  0.33 mg
• Tsumamina (leaves, raw)
  
  0.33 mg
• Cucumber (fruit, raw)
  
  0.33 mg
• Horseradish (rhizome, raw)
  
  0.32 mg
• Kintoki (root with skin, raw)
  
  0.32 mg
• Water dropwort (stems and leaves, boiled)
  
  0.32 mg
• Komatsuna (leaves, raw)
  
  0.32 mg
• Leaf mustard (leaves, raw)
  
  0.32 mg
• Green sweet pepper (fruit, sauted)
  
  0.31 mg
• Table beet (root, boiled)
  
  0.31 mg
• Table beet (root, raw)
  
  0.31 mg
• Kuki-ninniku (scape, boiled)
  
  0.31 mg
• Kale (leaves, raw)
  
  0.31 mg
• Green ball (head, raw)
  
  0.31 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.3 mg
• Ito-mitsuba (leaves, raw)
  
  0.3 mg
• Sponge gourd (immature fruit, raw)
  
  0.3 mg
• Green sweet pepper (fruit, raw)
  
  0.3 mg