Vegetables High in Vitamin B5 (Pantothenic acid) (161st - 180th) (per 100 g edible portion)

• Turnip rape (flower buds and stems, boiled)
  
  0.3 mg
• Eggplant Western type (fruit, fried)
  
  0.3 mg
• Eggplant Western type (fruit, raw)
  
  0.3 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.3 mg
• Oriental pickling melon (fruit, raw)
  
  0.3 mg
• Watercress (stems and leaves, raw)
  
  0.3 mg
• Water pepper sprout (raw)
  
  0.29 mg
• Kiri-mitsuba (leaves, raw)
  
  0.29 mg
• Red sweet pepper (fruit, sauted)
  
  0.29 mg
• Basil (leaves, raw)
  
  0.29 mg
• Red garlic (bulb and leaves, raw)
  
  0.29 mg
• Kuki-ninniku (scape, raw)
  
  0.29 mg
• Carrot, regular (root, frozen)
  
  0.29 mg
• Eggplant (fruit, boiled)
  
  0.29 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.29 mg
• Kyona (leaves, boiled)
  
  0.29 mg
• Red sweet pepper (fruit, raw)
  
  0.28 mg
• Kintoki (root without skin, boiled)
  
  0.28 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.28 mg
• Zuiki (fresh zuiki, raw)
  
  0.28 mg