Milling removes the outer layers of grain where pantothenic acid accumulates, which is why refined flour contains less than whole grain flour. Some manufacturers add it back; others do not. Heat during cooking can degrade it, though the loss varies by temperature and time. The foods here have not been processed for this table, so your own products may differ if you refine, fortify, or cook them.
Pantothenic acid appears throughout plant and animal foods, but organ meats, mushrooms, and legumes tend to rank highest. Bear in mind that the absolute amounts are small; most foods contain well below the 5 mg Daily Value per 100 g, so the practical gap between a top-ranking food and a lower one may not matter for your customer's diet.
FDA daily value: 5 mg
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Showing 1901–1950 of 5,305 foods
| # | Food | Category | Per 100 g | % DV | Source |
|---|---|---|---|---|---|
| 1901 | Beans, yardlong, mature seeds, boiled, salted | Legumes and Legume Products | 0.40 mg | 8% | CNF |
| 1902 | Beans, yardlong, mature seeds, boiled | Legumes and Legume Products | 0.40 mg | 8% | CNF |
| 1903 | Currant, european black, raw | Fruits and fruit juices | 0.40 mg | 8% | CNF |
| 1904 | Cookies, oatmeal, with raisins | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1905 | Bread, pita, white, enriched | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1906 | Bread, pita, white, unenriched | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1907 | Dill weed, fresh | Spices and Herbs | 0.40 mg | 8% | USDA_SR |
| 1908 | Jerusalem-artichokes, raw | Vegetables and Vegetable Products | 0.40 mg | 8% | USDA_SR |
| 1909 | Rice, white, short-grain, cooked, unenriched | Cereal Grains and Pasta | 0.40 mg | 8% | USDA_SR |
| 1910 | Rice, white, short-grain, enriched, cooked | Cereal Grains and Pasta | 0.40 mg | 8% | USDA_SR |
| 1911 | Sapote, mamey, raw | Fruits and Fruit Juices | 0.40 mg | 8% | USDA_SR |
| 1912 | Grains, rice, white, short-grain, cooked | Cereals, Grains and Pasta | 0.40 mg | 8% | CNF |
| 1913 | Bread, pita, white | Baked Products | 0.40 mg | 8% | CNF |
| 1914 | Jerusalem artichoke (sunchoke), raw | Vegetables and Vegetable Products | 0.40 mg | 8% | CNF |
| 1915 | Sapote, mamey, raw | Fruits and fruit juices | 0.40 mg | 8% | CNF |
| 1916 | Spices, dill weed, fresh | Spices and Herbs | 0.40 mg | 8% | CNF |
| 1917 | Danish pastry, cinnamon, unenriched | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1918 | Danish pastry, cinnamon, enriched | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1919 | Danish pastry, cinnamon | Baked Products | 0.40 mg | 8% | CNF |
| 1920 | Pancakes, blueberry, prepared from recipe | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1921 | Cookies, sugar wafers with creme filling, regular | Baked Products | 0.40 mg | 8% | USDA_SR |
| 1922 | Sauce, hot chile, sriracha, TUONG OT SRIRACHA | Soups, Sauces, and Gravies | 0.40 mg | 8% | USDA_SR |
| 1923 | Edamame, frozen, prepared | Vegetables and Vegetable Products | 0.40 mg | 8% | USDA_SR |
| 1924 | Snacks, popcorn, unpopped kernels | Snacks | 0.40 mg | 8% | CNF |
| 1925 | Soybeans, green (edamame), frozen, prepared | Vegetables and Vegetable Products | 0.40 mg | 8% | CNF |
| 1926 | Pancake, blueberry, homemade | Baked Products | 0.40 mg | 8% | CNF |
| 1927 | Cookies, vanilla sandwich with creme filling | Baked Products | 0.39 mg | 8% | USDA_SR |
| 1928 | Wheat flour, white, tortilla mix, enriched | Cereal Grains and Pasta | 0.39 mg | 8% | USDA_SR |
| 1929 | Grains, wheat flour, white, tortilla mix | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1930 | Cereals ready-to-eat, RALSTON TASTEEOS | Breakfast Cereals | 0.39 mg | 8% | USDA_SR |
| 1931 | Snacks, granola bar, QUAKER, DIPPS, all flavors | Snacks | 0.39 mg | 8% | USDA_SR |
| 1932 | Pasta, spaghetti, protein-fortified, enriched, cooked | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1933 | Pasta, spaghetti, spinach, enriched, cooked | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1934 | Pasta, spaghetti, enriched, cooked, salted | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1935 | Pasta, spaghetti, enriched, cooked | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1936 | Cake, coffeecake, creme-filled with chocolate frosting | Baked Products | 0.39 mg | 8% | USDA_SR |
| 1937 | Beans, baked, canned, with pork and tomato sauce | Legumes and Legume Products | 0.39 mg | 8% | USDA_SR |
| 1938 | Rice, brown, medium-grain, cooked (Includes foods for USDA's Food Distribution Program) | Cereal Grains and Pasta | 0.39 mg | 8% | USDA_SR |
| 1939 | Grains, rice, brown, medium-grain, cooked | Cereals, Grains and Pasta | 0.39 mg | 8% | CNF |
| 1940 | Beans, baked, canned, with pork and tomato sauce | Legumes and Legume Products | 0.39 mg | 8% | CNF |
| 1941 | Pie, pecan, commercially prepared | Baked Products | 0.39 mg | 8% | USDA_SR |
| 1942 | Mothbeans, mature seeds, cooked, boiled, with salt | Legumes and Legume Products | 0.39 mg | 8% | USDA_SR |
| 1943 | Mothbeans, mature seeds, cooked, boiled, without salt | Legumes and Legume Products | 0.39 mg | 8% | USDA_SR |
| 1944 | Carambola, (starfruit), raw | Fruits and Fruit Juices | 0.39 mg | 8% | USDA_SR |
| 1945 | Cereal, hot, oats, instant: Wild Berry Medley, prepared, Quaker | Breakfast cereals | 0.39 mg | 8% | CNF |
| 1946 | Pie, pecan, commercial | Baked Products | 0.39 mg | 8% | CNF |
| 1947 | Moth beans, boiled, salted | Legumes and Legume Products | 0.39 mg | 8% | CNF |
| 1948 | Moth beans, boiled | Legumes and Legume Products | 0.39 mg | 8% | CNF |
| 1949 | Carambola (star fruit), raw | Fruits and fruit juices | 0.39 mg | 8% | CNF |
| 1950 | Crackers, saltines, fat-free, low-sodium | Baked Products | 0.39 mg | 8% | USDA_SR |
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