Vegetables Low in Vitamin B5 (Pantothenic acid) (201st - 220th) (per 100 g edible portion)

• Turnip (leaves, raw)
  
  0.36 mg
• Spaghetti squash (fruit, raw)
  
  0.36 mg
• Winged bean (immature pods, raw)
  
  0.36 mg
• Sweet pepper (fruit, sauted)
  
  0.36 mg
• Soybean sprout (raw)
  
  0.36 mg
• Leaf mustard (salted pickles)
  
  0.37 mg
• Bitter gourd (fruit, raw)
  
  0.37 mg
• Carrot, regular (root without skin, raw)
  
  0.37 mg
• Ki-nira (leaves, raw)
  
  0.38 mg
• Turnip, Pickle (salted pickles, root with skin)
  
  0.39 mg
• Gyoja-ninniku (leaves, raw)
  
  0.39 mg
• Kyona (salted pickles)
  
  0.39 mg
• Yard bean (immature pods, boiled)
  
  0.39 mg
• Broad bean (immature beans, boiled)
  
  0.39 mg
• Ha-daikon (leaves, raw)
  
  0.39 mg
• Chinese chive (leaves, boiled)
  
  0.39 mg
• Sponge gourd (immature fruit, boiled)
  
  0.39 mg
• Sweet corn (immature kernels, frozen)
  
  0.4 mg
• Young sweet corn (young ear, raw)
  
  0.4 mg
• Carrot, regular (root with skin, raw)
  
  0.4 mg