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200 Vegetables Highest in Vitamin B5 (PA)

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