Vitamin B5 (Pantothenic acid) Content of Vegetables
(Initial K)
0.03 mg
(per 10 g edible portion)
Kaiware-daikon (young stems and leaves, raw)
0 mg
(per 25 g edible portion)
Kanpyo (boiled)
0.44 mg
(per 25 g edible portion)
Kanpyo (raw)
0.19 mg
(per 50 g edible portion)
Ki-nira (leaves, raw)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, boiled)
0.02 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
1.42 mg
(per 430 g edible portion)
Kintoki (root with skin, boiled)
1.17 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
1.2 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
1.14 mg
(per 430 g edible portion)
Kintoki (root without skin, raw)
<
1
2
3
>
