Vegetables Low in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• Myoga-take (stems and leaves, raw)
  
  0.07 mg
• Udo (stem, leached in water)
  
  0.08 mg
• Daikon, Japanese radish (root without skin, boiled)
  
  0.08 mg
• Eggplant Pickle (karashi-zuke)
  
  0.08 mg
• Ta cai (leaves, boiled)
  
  0.09 mg
• Zuiki (fresh zuiki, boiled)
  
  0.1 mg
• Daikon, Japanese radish (root with skin, boiled)
  
  0.1 mg
• Bamboo shoot (canned in water)
  
  0.1 mg
• Japanese silverleaf (petiole, raw)
  
  0.1 mg
• Rhubarb (petiole, raw)
  
  0.1 mg
• Rhubarb (petiole, boiled)
  
  0.1 mg
• Cabbage (head, boiled)
  
  0.11 mg
• Daikon, Japanese radish (leaves, boiled)
  
  0.11 mg
• Daikon, Japanese radish (root without skin, raw)
  
  0.11 mg
• Nagasaki-hakusai (leaves, boiled)
  
  0.11 mg
• Asparagus (canned in brine)
  
  0.12 mg
• Udo (stem, raw)
  
  0.12 mg
• Osaka-shirona (leaves, boiled)
  
  0.12 mg
• Cucumber, Pickle (pickled in soy sauce)
  
  0.12 mg
• Shandong cai (leaves, boiled)
  
  0.12 mg