Vegetables Low in Vitamin B5 (Pantothenic acid) (121st - 140th) (per 100 g edible portion)

• Cos lettuce (leaves, raw)
  
  0.23 mg
• Osaka-shirona (leaves, raw)
  
  0.24 mg
• Turnip (leaves, boiled)
  
  0.24 mg
• Sugukina (pickles)
  
  0.24 mg
• Red chicory (leaves, raw)
  
  0.24 mg
• Ha-negi (leaves, raw)
  
  0.24 mg
• Fukinoto (inflorescence, boiled)
  
  0.24 mg
• Leaf lettuce (leaves, raw)
  
  0.24 mg
• Turnip (root, with skin, raw)
  
  0.25 mg
• Turnip, Pickle (salted pickles, root without skin)
  
  0.25 mg
• Takana, broad leaf mustard (salted pickles)
  
  0.25 mg
• Chinese cabbage (head, raw)
  
  0.25 mg
• Chinese cabbage (head, boiled)
  
  0.25 mg
• Yellow sweet pepper (fruit, raw)
  
  0.25 mg
• Manchurian wild rice (stem, raw)
  
  0.25 mg
• Head lettuce, butter type (leaves, raw)
  
  0.25 mg
• Wasabi (wasabi-zuke)
  
  0.25 mg
• Sugukina (root, raw)
  
  0.26 mg
• Celery (petiole, raw)
  
  0.26 mg
• Daikon, Japanese radish (leaves, raw)
  
  0.26 mg