Vegetables Low in Vitamin B5 (Pantothenic acid) (221st - 240th) (per 100 g edible portion)

• Water convolvulus (stems and leaves, raw)
  
  0.4 mg
• Red pepper (leaves and fruits, raw)
  
  0.41 mg
• Eggplant Pickle (salted pickles)
  
  0.41 mg
• Bitter gourd (fruit, sauted)
  
  0.41 mg
• Mini-kyarotto (root, raw)
  
  0.41 mg
• Okra (pods, raw)
  
  0.42 mg
• Okra (pods, boiled)
  
  0.42 mg
• Water dropwort (stems and leaves, raw)
  
  0.42 mg
• Hana-nira (scape and flower bud, raw)
  
  0.42 mg
• Yard bean (immature pods, raw)
  
  0.43 mg
• Daikon, Japanese radish, Pickle (nukamiso-zuke)
  
  0.43 mg
• Ha-ninjin (leaves, raw)
  
  0.43 mg
• Chinese cabbage (kim chee)
  
  0.43 mg
• Pumpkin, Western (fruit, frozen)
  
  0.44 mg
• Swiss chard (leaves, boiled)
  
  0.44 mg
• Ashitaba (stems and leaves, boiled)
  
  0.45 mg
• Edamame (boiled)
  
  0.45 mg
• Red pepper (leaves and fruits, sauteed)
  
  0.45 mg
• Carrot, regular (root with skin, boiled)
  
  0.45 mg
• Fukinoto (inflorescence, raw)
  
  0.45 mg