Vegetables Low in Vitamin B5 (Pantothenic acid) (241st - 260th) (per 100 g edible portion)

• Bracken (young shoots, raw)
  
  0.45 mg
• Turnip, Pickle (nukamiso-zuke, root with skin)
  
  0.46 mg
• Broad bean (immature beans, raw)
  
  0.46 mg
• New Zealand spinach (stems and leaves, raw)
  
  0.46 mg
• Chayote (fruit, raw)
  
  0.46 mg
• Alfalfa sprout (raw)
  
  0.46 mg
• Sayaendo (immature pods, boiled)
  
  0.47 mg
• Green pea (frozen)
  
  0.47 mg
• Rape (stems and leaves, boiled)
  
  0.47 mg
• Chayote (salted pickles)
  
  0.47 mg
• Hiroshimana (leaves, raw)
  
  0.47 mg
• Field horsetail (fertile shoot, boiled)
  
  0.48 mg
• Summer cypress seed (seeds, boiled)
  
  0.48 mg
• Parsley (leaves, raw)
  
  0.48 mg
• Turnip, Pickle (salted pickles, leaves)
  
  0.49 mg
• Sweet corn (immature kernels on cob, frozen)
  
  0.49 mg
• East Indian lotus root (rhizome, boiled)
  
  0.49 mg
• Pumpkin, Japan (fruit, raw)
  
  0.5 mg
• Pumpkin, Japan (fruit, boiled)
  
  0.5 mg
• Kyona (leaves, raw)
  
  0.5 mg