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200 Vegetables Highest in Pantothenic acid (B5)

Ranked by a serving size.

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5mg Pantothenic acid (B5) = 100% DV
  1. Cooked Shiitake Mushrooms
    5.2mg (104% DV) in 1 cup pieces
  2. Cooked White Button Mushrooms
    3.4mg (67% DV) in 1 cup pieces
  3. Jew's Ear
    2mg (39% DV) in 1 cup slices
  4. Boiled Sweet Potatoes
    1.9mg (38% DV) in 1 cup, mashed
  5. White Button Mushrooms (Stir-fried)
    1.6mg (31% DV) in 1 cup sliced
  6. Portobellos (Exposed To Sunlight Or Uv)
    1.5mg (31% DV) in 1 cup sliced
  7. Hash Browns
    1.4mg (28% DV) in 1 cup
  8. Cooked Podded Peas
    1.4mg (27% DV) in 1 cup
  9. Mashed Sweet Potatoes
    1.3mg (26% DV) in 1 cup
  10. Cremini Mushrooms
    1.3mg (26% DV) in 1 cup whole
  11. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    1.3mg (26% DV) in 1 cup whole
  12. Canned Mushrooms
    1.3mg (25% DV) in 1 cup
  13. Cooked Escarole
    1.2mg (25% DV) in 1 cup
  14. Pea Sprouts
    1.2mg (25% DV) in 1 cup
  15. Stirfried Soybean Sprouts
    1.2mg (24% DV) in 100 grams
  16. Oyster Mushrooms
    1.1mg (22% DV) in 1 cup sliced
  17. Canned Tomato Puree
    1.1mg (22% DV) in 1 cup
  18. Succotash
    1.1mg (22% DV) in 1 cup
  19. Cooked Snow Peas
    1.1mg (22% DV) in 1 cup
  20. Sweet Potatoes
    1.1mg (21% DV) in 1 cup, cubes
  21. White Button Mushrooms
    1mg (21% DV) in 1 cup, pieces or slices
  22. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    1mg (21% DV) in 1 cup pieces or slices
  23. Yellow Corn Sweet
    1mg (21% DV) in 1 cup
  24. Baked Acorn Squash
    1mg (21% DV) in 1 cup, cubes
  25. Cooked Sweet Potatoes
    1mg (20% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  26. Portabella Mushrooms
    1mg (20% DV) in 1 cup diced
  27. Canned Pumpkin
    1mg (20% DV) in 1 cup
  28. Raw Portabellas (Exposed to Sunlight or UV)
    1mg (20% DV) in 1 cup diced
  29. Broccoli (Cooked)
    1mg (19% DV) in 1 cup chopped
  30. Cooked Hubbard Squash
    0.9mg (18% DV) in 1 cup, cubes
  31. Baked Potato (No Skin)
    0.9mg (17% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  32. Parsnips
    0.8mg (16% DV) in 1 cup slices
  33. Dried Shiitake Mushrooms
    0.8mg (16% DV) in 1 mushroom
  34. Canned Straw Mushrooms
    0.8mg (15% DV) in 1 cup
  35. Cooked Acorn Squash
    0.7mg (15% DV) in 1 cup, mashed
  36. Cooked Butternut Squash
    0.7mg (15% DV) in 1 cup, cubes
  37. Cauliflower
    0.7mg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  38. Boiled Potatoes
    0.7mg (14% DV) in 1 potato (2-1/2 Inch dia, sphere)
  39. Cooked Yellow Sweet Corn
    0.7mg (14% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  40. Cooked Soybean Sprouts
    0.7mg (14% DV) in 1 cup
  41. Cooked Hawaiin Mountain Yam
    0.7mg (14% DV) in 1 cup, cubes
  42. Kidney Bean Sprouts
    0.7mg (14% DV) in 1 cup
  43. Cooked Sweet White Corn
    0.7mg (13% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  44. Cooked Chayote
    0.7mg (13% DV) in 1 cup (1 Inch pieces)
  45. Soybean Sprouts
    0.7mg (13% DV) in 1 cup
  46. Baked Potatoes (With Skin)
    0.7mg (13% DV) in 1 potato medium
  47. Cooked Cauliflower
    0.6mg (13% DV) in 1 cup
  48. Green Tomatoes
    0.6mg (12% DV) in 1 medium
  49. Cooked Green Cauliflower
    0.6mg (12% DV) in 1/5 head
  50. Baked Red Potatoes
    0.6mg (12% DV) in 1 potato medium (2-1/4 Inch to 3-1/4 Inch dia.)
  51. Chantarelle Mushrooms
    0.6mg (12% DV) in 1 cup
  52. Cooked Cookneck Summer Squash
    0.6mg (12% DV) in 1 cup, sliced
  53. Cooked Lentil Sprouts
    0.6mg (11% DV) in 100 grams
  54. Acorn Squash
    0.6mg (11% DV) in 1 cup, cubes
  55. Butternut Squash
    0.6mg (11% DV) in 1 cup, cubes
  56. Sweet White Corn
    0.6mg (11% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  57. Cooked Spaghetti Squash
    0.6mg (11% DV) in 1 cup
  58. Celeriac
    0.5mg (11% DV) in 1 cup
  59. Broccoli
    0.5mg (10% DV) in 1 cup chopped
  60. Cooked Zucchini
    0.5mg (10% DV) in 1 cup, sliced
  61. Cooked Pumpkin
    0.5mg (10% DV) in 1 cup, mashed
  62. Cooked Winter Squash
    0.5mg (10% DV) in 1 cup, cubes
  63. Cooked Celery
    0.5mg (10% DV) in 1 cup, diced
  64. Cooked Beet Greens
    0.5mg (9% DV) in 1 cup (1 Inch pieces)
  65. Snow Peas
    0.5mg (9% DV) in 1 cup, whole
  66. Hubbard Squash
    0.5mg (9% DV) in 1 cup, cubes
  67. Cooked New Zealand Spinach
    0.5mg (9% DV) in 1 cup, chopped
  68. Cooked Parsnips
    0.5mg (9% DV) in 1/2 cup slices
  69. Endive
    0.5mg (9% DV) in 1 cup
  70. Lentil Sprouts
    0.4mg (9% DV) in 1 cup
  71. Green Cauliflower
    0.4mg (9% DV) in 1 cup
  72. Cooked Taro
    0.4mg (9% DV) in 1 cup, sliced
  73. Cooked Burdock Root
    0.4mg (9% DV) in 1 cup (1 Inch pieces)
  74. Cooked Lima Beans
    0.4mg (9% DV) in 1 cup
  75. Artichokes (Globe Or French)
    0.4mg (9% DV) in 1 artichoke, medium
  76. Cooked Yam
    0.4mg (8% DV) in 1 cup, cubes
  77. Cooked Collards
    0.4mg (8% DV) in 1 cup, chopped
  78. Asparagus (Cooked)
    0.4mg (8% DV) in 1 cup
  79. Mung Bean Sprouts
    0.4mg (8% DV) in 1 cup
  80. Cooked Turnip Greens
    0.4mg (8% DV) in 1 cup, chopped
  81. Brussels Sprouts (Cooked)
    0.4mg (8% DV) in 1 cup
  82. Baked Potatoes
    0.4mg (8% DV) in 100 grams
  83. Cooked Broccoli Raab
    0.4mg (8% DV) in 1 NLEA serving
  84. Baked Russet Potatoes
    0.4mg (8% DV) in 100 grams
  85. Sweet Red Bell Peppers
    0.4mg (8% DV) in 1 medium (approx 2-3/4 Inch long, 2-1/2 dia.)
  86. Asparagus
    0.4mg (7% DV) in 1 cup
  87. Spaghetti Squash
    0.4mg (7% DV) in 1 cup, cubes
  88. Cooked Carrots
    0.4mg (7% DV) in 1 cup slices
  89. Sun-dried Hot Chile Peppers
    0.4mg (7% DV) in 1 cup
  90. Arrowroot
    0.4mg (7% DV) in 1 cup, sliced
  91. Cooked Okra
    0.3mg (7% DV) in 1 cup slices
  92. Baby Carrots
    0.3mg (7% DV) in 1 NLEA serving
  93. French Fries
    0.3mg (7% DV) in 10 strip
  94. Dried Ancho Peppers
    0.3mg (7% DV) in 1 pepper
  95. Cooked Artichokes (Globe Or French)
    0.3mg (7% DV) in 1 cup
  96. Canned Asparagus
    0.3mg (7% DV) in 1 cup
  97. Chicory Greens
    0.3mg (7% DV) in 1 cup, chopped
  98. Banana Peppers
    0.3mg (7% DV) in 1 cup
  99. Spirulina
    0.3mg (7% DV) in 100 grams
  100. Cooked Celeriac
    0.3mg (6% DV) in 1 cup pieces
  101. Taro
    0.3mg (6% DV) in 1 cup, sliced
  102. Sweet Yellow Peppers
    0.3mg (6% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  103. Pickled Beets
    0.3mg (6% DV) in 1 cup slices
  104. Cooked Tomatoes
    0.3mg (6% DV) in 1 cup
  105. Lotus Root
    0.3mg (6% DV) in 10 slices (2-1/2 Inch dia)
  106. Morel Mushrooms
    0.3mg (6% DV) in 1 cup
  107. Cooked Swiss Chard
    0.3mg (6% DV) in 1 cup, chopped
  108. Shiitake Mushrooms
    0.3mg (6% DV) in 1 piece whole
  109. Yautia
    0.3mg (6% DV) in 1 cup, sliced
  110. Radish Sprouts
    0.3mg (6% DV) in 1 cup
  111. Brussels Sprouts (Raw)
    0.3mg (5% DV) in 1 cup
  112. Cucumber
    0.3mg (5% DV) in 1 cup
  113. Mustard Spinach
    0.3mg (5% DV) in 1 cup, chopped
  114. Cooked Kohlrabi
    0.3mg (5% DV) in 1 cup slices
  115. Cooked Rutabagas (Neeps, Swedes)
    0.3mg (5% DV) in 1 cup, cubes
  116. Cooked Cabbage
    0.3mg (5% DV) in 1 cup
  117. Cooked Spinach
    0.3mg (5% DV) in 1 cup
  118. Turnips
    0.3mg (5% DV) in 1 cup, cubes
  119. Stewed Tomatoes
    0.3mg (5% DV) in 1 cup
  120. Zucchini
    0.3mg (5% DV) in 1 cup, chopped
  121. Cooked Beets
    0.2mg (5% DV) in 1 cup
  122. Cooked Summer Squash
    0.2mg (5% DV) in 1 cup, sliced
  123. Okra
    0.2mg (5% DV) in 1 cup
  124. Cooked Green Peas
    0.2mg (5% DV) in 1 cup
  125. Green Peas (Cooked)
    0.2mg (5% DV) in 1 cup
  126. Dried Spirulina Seaweed
    0.2mg (5% DV) in 1 tablespoon
  127. Bamboo Shoots
    0.2mg (5% DV) in 1 cup (1/2 Inch slices)
  128. Parsley
    0.2mg (5% DV) in 1 cup chopped
  129. Bitter Melon (Cooked)
    0.2mg (5% DV) in 1 cup (1/2 Inch pieces)
  130. Cooked Onions
    0.2mg (5% DV) in 1 cup
  131. Canned Lima Beans
    0.2mg (5% DV) in 1 cup
  132. Cooked Red Cabbage
    0.2mg (5% DV) in 1 cup
  133. Cooked Savoy Cabbage
    0.2mg (5% DV) in 1 cup, shredded
  134. Eggplant
    0.2mg (5% DV) in 1 cup, cubes
  135. Green Snap Beans (Raw)
    0.2mg (5% DV) in 1 cup 1/2 Inch pieces
  136. Rutabagas (Neeps, Swedes)
    0.2mg (4% DV) in 1 cup, cubes
  137. Cooked Nopales
    0.2mg (4% DV) in 1 cup
  138. Kohlrabi
    0.2mg (4% DV) in 1 cup
  139. Cooked Turnips
    0.2mg (4% DV) in 1 cup, cubes
  140. Cassava
    0.2mg (4% DV) in 1 cup
  141. Cooked Garden Cress
    0.2mg (4% DV) in 1 cup
  142. Winter Squash
    0.2mg (4% DV) in 1 cup, cubes
  143. Cooked Mustard Spinach
    0.2mg (4% DV) in 1 cup, chopped
  144. Beets (Raw)
    0.2mg (4% DV) in 1 cup
  145. Serrano Peppers
    0.2mg (4% DV) in 1 cup, chopped
  146. Turnip Greens
    0.2mg (4% DV) in 1 cup, chopped
  147. Crookneck Summer Squash
    0.2mg (4% DV) in 1 cup sliced
  148. Fennel
    0.2mg (4% DV) in 1 cup, sliced
  149. Bitter Melon
    0.2mg (4% DV) in 1 cup (1/2 Inch pieces)
  150. Carrots
    0.2mg (4% DV) in 1 large (7-1/4 Inch to 8-/1/2 Inch long)
  151. Onions
    0.2mg (4% DV) in 1 cup, chopped
  152. Chicory Roots
    0.2mg (4% DV) in 1 root
  153. Cooked Okra (Previously Frozen)
    0.2mg (4% DV) in 1/2 cup slices
  154. Radishes
    0.2mg (4% DV) in 1 cup slices
  155. Cooked Scallop Squash
    0.2mg (4% DV) in 1 cup, mashed
  156. Cabbage
    0.2mg (4% DV) in 1 cup, chopped
  157. Maitake Mushrooms
    0.2mg (4% DV) in 1 cup diced
  158. Alfalfa Sprouts
    0.2mg (4% DV) in 1 cup
  159. Palm Hearts (Canned)
    0.2mg (4% DV) in 1 cup
  160. Cooked Lotus Root
    0.2mg (4% DV) in 1/2 cup
  161. Canned Mung Bean Sprouts
    0.2mg (4% DV) in 1 cup
  162. New Zealand Spinach
    0.2mg (4% DV) in 1 cup, chopped
  163. Summer Squash
    0.2mg (4% DV) in 1 cup, sliced
  164. Cooked Tahitian Taro
    0.2mg (3% DV) in 1 cup slices
  165. Cooked Mustard Greens
    0.2mg (3% DV) in 1 cup, chopped
  166. Cooked Oriental Radishes
    0.2mg (3% DV) in 1 cup, sliced
  167. Kanpyo
    0.2mg (3% DV) in 1 strip
  168. Oriental Radishes
    0.2mg (3% DV) in 1 cup slices
  169. Celery
    0.2mg (3% DV) in 1 stalk, large (11 Inch-12 Inch long)
  170. Tahitian Taro
    0.2mg (3% DV) in 1 cup slices
  171. Yellow Tomatoes
    0.2mg (3% DV) in 1 cup, chopped
  172. Peas
    0.2mg (3% DV) in 1 cup
  173. Green Bell Peppers
    0.1mg (3% DV) in 1 cup, chopped
  174. Sweet Onions
    0.1mg (3% DV) in 1 NLEA serving
  175. Nopales
    0.1mg (3% DV) in 1 cup, sliced
  176. Onion Rings
    0.1mg (3% DV) in 1 cup
  177. Cooked Chinese Broccoli
    0.1mg (3% DV) in 1 cup
  178. Laver Seaweed
    0.1mg (3% DV) in 10 sheets
  179. Pak-choi (Bok Choy) (Cooked)
    0.1mg (3% DV) in 1 cup, shredded
  180. Scallop Squash
    0.1mg (3% DV) in 1 cup slices
  181. Tomatoes
    0.1mg (3% DV) in 1 cup cherry tomatoes
  182. Sauerkraut
    0.1mg (3% DV) in 1 cup
  183. Red Cabbage
    0.1mg (3% DV) in 1 cup, chopped
  184. Savoy Cabbage
    0.1mg (3% DV) in 1 cup, shredded
  185. Broccoli Raab (Rapini)
    0.1mg (3% DV) in 1 cup chopped
  186. Sauteed Green Bell Peppers
    0.1mg (3% DV) in 1 cup chopped
  187. Leeks
    0.1mg (3% DV) in 1 cup
  188. Cooked Swamp Cabbage
    0.1mg (2% DV) in 1 cup, chopped
  189. Bamboo Shoots (Canned)
    0.1mg (2% DV) in 1 cup (1/8 Inch slices)
  190. Garden Cress
    0.1mg (2% DV) in 1 cup
  191. Dried Fungi Cloud Ears
    0.1mg (2% DV) in 5 pieces
  192. Mustard Greens
    0.1mg (2% DV) in 1 cup, chopped
  193. Green Chili Peppers
    0.1mg (2% DV) in 1 cup
  194. Chrysanthemum Leaves
    0.1mg (2% DV) in 1 cup, chopped
  195. Dried Pasilla Peppers
    0.1mg (2% DV) in 1 pepper
  196. Radicchio
    0.1mg (2% DV) in 1 cup, shredded
  197. Cooked Green Bell Peppers
    0.1mg (2% DV) in 1 cup, chopped or strips
  198. Cooked Red Bell Peppers
    0.1mg (2% DV) in 1 cup, strips
  199. Watercress
    0.1mg (2% DV) in 1 cup, chopped
  200. Collards
    0.1mg (2% DV) in 1 cup, chopped

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.