Vegetables Low in Vitamin B5 (Pantothenic acid) (41st - 60th) (per 100 g edible portion)

• Royal fern, Nama-zenmai (young shoots, boiled)
  
  0.12 mg
• Daikon, Japanese radish (root with skin, raw)
  
  0.12 mg
• Qing gin cai (leaves, boiled)
  
  0.12 mg
• Yama-udo (stem, raw)
  
  0.13 mg
• Garland chrysanthemum (leaves, boiled)
  
  0.13 mg
• Daikon, Japanese radish, Pickle (bettara-zuke)
  
  0.13 mg
• Eggplant Pickle (koji-zuke)
  
  0.13 mg
• Eggplant Pickle (shiba-zuke)
  
  0.13 mg
• Nozawana (salted pickles)
  
  0.13 mg
• Spinach (leaves, boiled)
  
  0.13 mg
• Mugwort (leaves, boiled)
  
  0.13 mg
• Taisai, Chinese mustard (leaves, raw)
  
  0.14 mg
• Onion (bulb, leached in water)
  
  0.14 mg
• Chicory (spears, raw)
  
  0.14 mg
• Nebuka-negi (leaves, blanched, raw)
  
  0.14 mg
• Mung bean sprout (boiled)
  
  0.14 mg
• Leek (bulb and leaves, boiled)
  
  0.14 mg
• Red-tip leaf lettuce (leaves, raw)
  
  0.14 mg
• Chrysanthemum (petals, boiled)
  
  0.15 mg
• Onion (bulb, boiled)
  
  0.15 mg