Vegetables Low in Vitamin B5 (Pantothenic acid) (281st - 300th) (per 100 g edible portion)

• Asparagus (shoots, raw)
  
  0.59 mg
• Kogomi (spears, raw)
  
  0.6 mg
• Mukago (raw)
  
  0.6 mg
• Asatsuki (leaves, raw)
  
  0.62 mg
• Pumpkin, Western (fruit, raw)
  
  0.62 mg
• Pumpkin, Western (fruit, boiled)
  
  0.62 mg
• Green pea (raw)
  
  0.63 mg
• Bamboo shoot (shoots, raw)
  
  0.63 mg
• Bamboo shoot (shoots, boiled)
  
  0.63 mg
• Royal fern, Nama-zenmai (young shoots, raw)
  
  0.64 mg
• Brussels sprout (head, boiled)
  
  0.65 mg
• Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
  
  0.66 mg
• Eggplant Pickle (nukamiso-zuke)
  
  0.67 mg
• Green pea (canned in brine)
  
  0.69 mg
• Domiao (stems and leaves, raw)
  
  0.7 mg
• Tossa jute (stems and leaves, boiled)
  
  0.7 mg
• Turnip, Pickle (nukamiso-zuke, leaves)
  
  0.73 mg
• Turnip rape (flower buds and stems, raw)
  
  0.73 mg
• Arrowhead (tuber, boiled)
  
  0.75 mg
• Brussels sprout (head, raw)
  
  0.76 mg