Vegetables Low in Vitamin B5 (Pantothenic acid) (301st - 320th) (per 100 g edible portion)

• Arrowhead (tuber, raw)
  
  0.78 mg
• Broccoli (inflorescence, boiled)
  
  0.78 mg
• Perilla (seeds, raw)
  
  0.8 mg
• Rape (stems and leaves, raw)
  
  0.8 mg
• Cauliflower (inflorescence, boiled)
  
  0.84 mg
• East Indian lotus root (rhizome, raw)
  
  0.89 mg
• Field horsetail (fertile shoot, raw)
  
  0.9 mg
• Peanut (immature beans, boiled)
  
  0.91 mg
• Ashitaba (stems and leaves, raw)
  
  0.92 mg
• Cucumber, Pickle (nukamiso-zuke)
  
  0.93 mg
• Oriental pickling melon, Pickle (nara-zuke)
  
  0.94 mg
• Red pepper (fruit, raw)
  
  0.95 mg
• Perilla (leaves, raw)
  
  1 mg
• Shepherd's purse (leaves, raw)
  
  1.1 mg
• Turnip, Pickle (nukamiso-zuke, root without skin)
  
  1.11 mg
• Broccoli (inflorescence, raw)
  
  1.12 mg
• Cauliflower (inflorescence, raw)
  
  1.3 mg
• Kiriboshi-daikon
  
  1.4 mg
• Peanut (immature beans, raw)
  
  1.4 mg
• Chrysanthemum (kikunori)
  
  1.5 mg