Vegetables High in Vitamin B5 (Pantothenic acid) (161st - 180th) (per 100 g edible portion)
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Turnip rape (flower buds and stems, boiled)
0.3 mg
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Eggplant Western type (fruit, fried)
0.3 mg
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Eggplant Western type (fruit, raw)
0.3 mg
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Oriental pickling melon, Pickle (salted pickles)
0.3 mg
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Oriental pickling melon (fruit, raw)
0.3 mg
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Watercress (stems and leaves, raw)
0.3 mg
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Water pepper sprout (raw)
0.29 mg
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Kiri-mitsuba (leaves, raw)
0.29 mg
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Red sweet pepper (fruit, sauted)
0.29 mg
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Basil (leaves, raw)
0.29 mg
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Red garlic (bulb and leaves, raw)
0.29 mg
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Kuki-ninniku (scape, raw)
0.29 mg
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Carrot, regular (root, frozen)
0.29 mg
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Eggplant (fruit, boiled)
0.29 mg
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Kaiware-daikon (young stems and leaves, raw)
0.29 mg
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Kyona (leaves, boiled)
0.29 mg
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Red sweet pepper (fruit, raw)
0.28 mg
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Kintoki (root without skin, boiled)
0.28 mg
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Nagasaki-hakusai (leaves, raw)
0.28 mg
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Zuiki (fresh zuiki, raw)
0.28 mg