Vegetables Low in Vitamin B5 (Pantothenic acid) (1st - 20th) (per 100 g edible portion)

• Kanpyo (boiled)
  
  0 mg
• Pickle (sweet type)
  
  0 mg
• Pickle (sour type)
  
  0 mg
• Water shield (young leaves, bottled in water)
  
  0 mg
• Ginger (pickles)
  
  0 mg
• Ginger (pickles, sweetened)
  
  0 mg
• Royal fern, Hoshi-zenmai (dried young shoots, boiled)
  
  0 mg
• Daikon, Japanese radish, Pickle (fukujin-zuke)
  
  0 mg
• Bamboo shoot (shinachiku)
  
  0 mg
• Japanese silverleaf (petiole, boiled)
  
  0 mg
• Japanese butterbur (petiole, boiled)
  
  0 mg
• Lily bulb (bulb, raw)
  
  0 mg
• Lily bulb (bulb, boiled)
  
  0 mg
• Scallion (pickles, sweetened)
  
  0 mg
• Bracken (young shoots, boiled)
  
  0 mg
• Yamagobo (miso-zuke)
  
  0.02 mg
• Zuiki (dried ziuki, boiled)
  
  0.06 mg
• Ha-shoga (rhizome, raw)
  
  0.07 mg
• Hiroshimana (salted pickles)
  
  0.07 mg
• Japanese butterbur (petiole, raw)
  
  0.07 mg