Vegetables Low in Vitamin B5 (Pantothenic acid) (141st - 160th) (per 100 g edible portion)

• Yellow sweet pepper (fruit, sauted)
  
  0.26 mg
• Daikon, Japanese radish, Pickle (shiooshidaikon-zuke)
  
  0.27 mg
• Takana, broad leaf mustard (leaves, raw)
  
  0.27 mg
• Carrot, regular (root without skin, boiled)
  
  0.27 mg
• Carrot, regular (juice, canned)
  
  0.27 mg
• Ne-mitsuba (leaves, boiled)
  
  0.27 mg
• Zuiki (fresh zuiki, raw)
  
  0.28 mg
• Nagasaki-hakusai (leaves, raw)
  
  0.28 mg
• Kintoki (root without skin, boiled)
  
  0.28 mg
• Red sweet pepper (fruit, raw)
  
  0.28 mg
• Kyona (leaves, boiled)
  
  0.29 mg
• Kaiware-daikon (young stems and leaves, raw)
  
  0.29 mg
• Eggplant (fruit, boiled)
  
  0.29 mg
• Carrot, regular (root, frozen)
  
  0.29 mg
• Kuki-ninniku (scape, raw)
  
  0.29 mg
• Red garlic (bulb and leaves, raw)
  
  0.29 mg
• Basil (leaves, raw)
  
  0.29 mg
• Red sweet pepper (fruit, sauted)
  
  0.29 mg
• Kiri-mitsuba (leaves, raw)
  
  0.29 mg
• Water pepper sprout (raw)
  
  0.29 mg