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200 Vegetables Highest in Pantothenic acid (B5)

Ranked by a serving size.
10mg Pantothenic acid (B5) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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

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