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
Selling a product with pantothenic acid (b5)? Generate a print-ready nutrition label from your recipe.
Showing 1901–1950 of 2,976 foods
| # | Food | Category | Per 100 g | % DV |
|---|---|---|---|---|
| 1901 | Pineapple, raw | Fruits and fruit juices | 0.21 mg | 4% |
| 1902 | Cowpeas (black-eyed peas), immature seeds, frozen, boiled, drained | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1903 | Okra (gumbo), boiled, drained | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1904 | Rice, spanish rice mix, prepared | Mixed Dishes | 0.21 mg | 4% |
| 1905 | Babyfood, vegetables, jarred, squash, all stages | Babyfoods | 0.21 mg | 4% |
| 1906 | Balsam-pear (bitter gourd, bitter melon), pods, raw | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1907 | Cabbage, raw | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1908 | Cake mix, chocolate, pudding-type, dry, unprepared | Baked Products | 0.21 mg | 4% |
| 1909 | Soup, cheddar cheese, canned, condensed, 2% M.F. milk added | Soups, Sauces and Gravies | 0.21 mg | 4% |
| 1910 | Cheese, colby | Dairy and Egg Products | 0.21 mg | 4% |
| 1911 | Cheese, monterey | Dairy and Egg Products | 0.21 mg | 4% |
| 1912 | Cheese, port-salut | Dairy and Egg Products | 0.21 mg | 4% |
| 1913 | Mustard greens, raw | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1914 | Nuts, pine nuts, pinyon, dried | Nuts and Seeds | 0.21 mg | 4% |
| 1915 | Beans, pinto, boiled | Legumes and Legume Products | 0.21 mg | 4% |
| 1916 | Beans, pinto, boiled, salted | Legumes and Legume Products | 0.21 mg | 4% |
| 1917 | Fast foods, dessert, sundae, hot fudge | Fast Foods | 0.21 mg | 4% |
| 1918 | Soup, cream, asparagus, canned, condensed, 2% M.F. milk added | Soups, Sauces and Gravies | 0.21 mg | 4% |
| 1919 | Soup, pea, green, canned, condensed, 2% M.F. milk added | Soups, Sauces and Gravies | 0.21 mg | 4% |
| 1920 | Cookie, oatmeal, refrigerated dough, prepared | Baked Products | 0.21 mg | 4% |
| 1921 | Cowpeas (black-eyed peas), immature seeds, frozen, boiled, drained, with salt | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1922 | Okra (gumbo), boiled, drained, with salt | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1923 | Basil, fresh | Spices and Herbs | 0.21 mg | 4% |
| 1924 | Okra (gumbo), frozen, boiled, drained | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1925 | English muffin, raisin-cinnamon (apple cinnamon) | Baked Products | 0.21 mg | 4% |
| 1926 | Yautia (tannier), raw | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1927 | Okra (gumbo), frozen, boiled, drained, with salt | Vegetables and Vegetable Products | 0.21 mg | 4% |
| 1928 | Dessert, frozen, ice cream sandwich | Sweets | 0.21 mg | 4% |
| 1929 | Kumquat, raw | Fruits and fruit juices | 0.21 mg | 4% |
| 1930 | Candies, fudge, chocolate with nuts, homemade | Sweets | 0.21 mg | 4% |
| 1931 | Sweets, topping, nuts in syrup | Sweets | 0.21 mg | 4% |
| 1932 | Nuts, Japanese chestnuts, raw | Nuts and Seeds | 0.21 mg | 4% |
| 1933 | Acerola juice, raw | Fruits and fruit juices | 0.20 mg | 4% |
| 1934 | Muffin, blueberry, toaster-type, toasted | Baked Products | 0.20 mg | 4% |
| 1935 | Pepper, Hungarian, raw | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1936 | Tamale (Navajo) | Mixed Dishes | 0.20 mg | 4% |
| 1937 | Squash, summer, zucchini, raw | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1938 | Lasagna, cheese, frozen, prepared | Mixed Dishes | 0.20 mg | 4% |
| 1939 | Celeriac, boiled, drained | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1940 | Ginger root, raw | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1941 | Wasabi, root, (Japanese horseradish), raw | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1942 | Sauce, salsa, ready-to-serve | Soups, Sauces and Gravies | 0.20 mg | 4% |
| 1943 | Bread, egg, (challah), toasted | Baked Products | 0.20 mg | 4% |
| 1944 | Cake, pineapple upside-down, homemade | Baked Products | 0.20 mg | 4% |
| 1945 | Pie, chocolate mousse, prepared from mix, no-bake type | Baked Products | 0.20 mg | 4% |
| 1946 | Bannock | Baked Products | 0.20 mg | 4% |
| 1947 | Cabbage, japanese style, fresh, pickled | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1948 | Pumpkin, boiled, drained | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1949 | Pickles, cucumber, dill (includes Kosher and Polish) | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 1950 | Pickles, cucumber, dill, low sodium | Vegetables and Vegetable Products | 0.20 mg | 4% |
Need this on a label? Turn these foods into a print-ready Nutrition Facts label.
Make a labelBuild a recipe from any of these ingredients and export a print-ready FDA or Canada Nutrition Facts label. Free.