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200 Vegetables Highest in Pantothenic acid (B5)

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

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