Vegetables Low in Vitamin B5 (Pantothenic acid) (61st - 80th) (per 100 g edible portion)

• Red onion (bulb, raw)
  
  0.15 mg
• Malabar nightshade (stems and leaves, boiled)
  
  0.15 mg
• Kiri-mitsuba (leaves, boiled)
  
  0.15 mg
• Kidney bean, Sayaingen (immature pods, boiled)
  
  0.16 mg
• Endive (leaves, raw)
  
  0.16 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  0.17 mg
• Shandong cai (leaves, raw)
  
  0.17 mg
• Qing gin cai (leaves, raw)
  
  0.17 mg
• Tomato (fruit, raw)
  
  0.17 mg
• Cherry tomato (fruit, raw)
  
  0.17 mg
• Nozawana (leaves, raw)
  
  0.17 mg
• Nozawana (pickles, seasoned)
  
  0.17 mg
• Leek (bulb and leaves, raw)
  
  0.17 mg
• Tomatoes Canned products (juice)
  
  0.18 mg
• Radish (root, raw)
  
  0.18 mg
• Hinona (root with tops, raw)
  
  0.18 mg
• Edible burdock (root, boiled)
  
  0.19 mg
• Ta cai (leaves, raw)
  
  0.19 mg
• Daikon, Japanese radish, Pickle (moriguchi-zuke)
  
  0.19 mg
• Taisai, Chinese mustard (salted pickles)
  
  0.19 mg