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 51–79 of 79 foods
| # | Food | Category | Per 100 g | % DV |
|---|---|---|---|---|
| 51 | Sausage, breakfast sausage, beef, pre-cooked, unprepared | Sausages and Luncheon Meats | 0.32 mg | 6% |
| 52 | Hummus, commercial | Legumes and Legume Products | 0.32 mg | 6% |
| 53 | Restaurant, Latino, pupusas con frijoles (pupusas, bean) | Restaurant Foods | 0.30 mg | 6% |
| 54 | Onion rings, breaded, par fried, frozen, prepared, heated in oven | Vegetables and Vegetable Products | 0.30 mg | 6% |
| 55 | Grapefruit juice, white, canned or bottled, unsweetened | Fruits and Fruit Juices | 0.28 mg | 6% |
| 56 | Frankfurter, beef, unheated | Sausages and Luncheon Meats | 0.26 mg | 5% |
| 57 | Mustard, prepared, yellow | Spices and Herbs | 0.26 mg | 5% |
| 58 | Oranges, raw, navels (Includes foods for USDA's Food Distribution Program) | Fruits and Fruit Juices | 0.26 mg | 5% |
| 59 | Oranges, raw, navels | Fruits and Fruit Juices | 0.26 mg | 5% |
| 60 | Fish, pollock, raw | Finfish and Shellfish Products | 0.24 mg | 5% |
| 61 | Nuts, almonds, dry roasted, with salt added | Nut and Seed Products | 0.24 mg | 5% |
| 62 | Kiwifruit, green, raw | Fruits and Fruit Juices | 0.21 mg | 4% |
| 63 | Sauce, salsa, ready-to-serve | Soups, Sauces, and Gravies | 0.20 mg | 4% |
| 64 | Sauce, salsa, ready-to-serve | Soups, Sauces, and Gravies | 0.20 mg | 4% |
| 65 | Pickles, cucumber, dill or kosher dill | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 66 | Carrots, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 67 | Carrots, frozen, unprepared | Vegetables and Vegetable Products | 0.20 mg | 4% |
| 68 | Nectarines, raw | Fruits and Fruit Juices | 0.18 mg | 4% |
| 69 | Kale, frozen, cooked, boiled, drained, without salt | Vegetables and Vegetable Products | 0.17 mg | 3% |
| 70 | Peaches, yellow, raw | Fruits and Fruit Juices | 0.15 mg | 3% |
| 71 | Fish, tuna, light, canned in water, drained solids | Finfish and Shellfish Products | 0.15 mg | 3% |
| 72 | Lettuce, cos or romaine, raw | Vegetables and Vegetable Products | 0.14 mg | 3% |
| 73 | Lettuce, cos or romaine, raw | Vegetables and Vegetable Products | 0.14 mg | 3% |
| 74 | Strawberries, raw | Fruits and Fruit Juices | 0.12 mg | 2% |
| 75 | Strawberries, raw | Fruits and Fruit Juices | 0.12 mg | 2% |
| 76 | Melons, cantaloupe, raw | Fruits and Fruit Juices | 0.09 mg | 2% |
| 77 | Melons, cantaloupe, raw | Fruits and Fruit Juices | 0.09 mg | 2% |
| 78 | Pears, raw, bartlett | Fruits and Fruit Juices | 0.04 mg | 1% |
| 79 | Pears, raw, bartlett (Includes foods for USDA's Food Distribution Program) | Fruits and Fruit Juices | 0.04 mg | 1% |
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