Vegetables Low in Vitamin B5 (Pantothenic acid) (161st - 180th) (per 100 g edible portion)

• Watercress (stems and leaves, raw)
  
  0.3 mg
• Oriental pickling melon (fruit, raw)
  
  0.3 mg
• Oriental pickling melon, Pickle (salted pickles)
  
  0.3 mg
• Eggplant Western type (fruit, raw)
  
  0.3 mg
• Eggplant Western type (fruit, fried)
  
  0.3 mg
• Turnip rape (flower buds and stems, boiled)
  
  0.3 mg
• Green sweet pepper (fruit, raw)
  
  0.3 mg
• Sponge gourd (immature fruit, raw)
  
  0.3 mg
• Ito-mitsuba (leaves, raw)
  
  0.3 mg
• Water convolvulus (stems and leaves, boiled)
  
  0.3 mg
• Green ball (head, raw)
  
  0.31 mg
• Kale (leaves, raw)
  
  0.31 mg
• Kuki-ninniku (scape, boiled)
  
  0.31 mg
• Table beet (root, raw)
  
  0.31 mg
• Table beet (root, boiled)
  
  0.31 mg
• Green sweet pepper (fruit, sauted)
  
  0.31 mg
• Leaf mustard (leaves, raw)
  
  0.32 mg
• Komatsuna (leaves, raw)
  
  0.32 mg
• Water dropwort (stems and leaves, boiled)
  
  0.32 mg
• Kintoki (root with skin, raw)
  
  0.32 mg