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200 Foods Highest in Pantothenic acid (B5)

Ranked by a serving size.

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5mg Pantothenic acid (B5) = 100% DV
  1. Cooked Shiitake Mushrooms
    5.2mg (104% DV) in 1 cup pieces
  2. Canned Chili With Beans
    3.6mg (73% DV) in 1 cup
  3. Cooked White Button Mushrooms
    3.4mg (67% DV) in 1 cup pieces
  4. California Avocados
    3.4mg (67% DV) in 1 cup, pureed
  5. Wild Atlantic Salmon (cooked)
    3.3mg (65% DV) in 6oz fillet
  6. Roasted Chicken Leg
    3.1mg (61% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  7. Avocados
    2.8mg (56% DV) in 1 avocado, NS as to Florida or California
  8. Lean Chicken Breast (cooked)
    2.7mg (54% DV) in 6oz chicken breast
  9. Roast Goose
    2.6mg (52% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  10. Dulce De Leche
    2.5mg (51% DV) in 1 cup
  11. Farmed Atlantic Salmon
    2.5mg (50% DV) in 6oz fillet
  12. Milk And Soy Chocolate Drink
    2.5mg (50% DV) in 8 fl oz
  13. Abalone (cooked)
    2.4mg (49% DV) in 3 oz
  14. Roasted Boneless Skinless Chicken Leg
    2.4mg (48% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  15. Bluefin Tuna (cooked)
    2.3mg (47% DV) in 6oz fillet
  16. Skirt Steak
    2.3mg (45% DV) in 6oz steak
  17. Cooked Sockeye Salmon
    2.2mg (43% DV) in 6oz fillet
  18. Cooked Coho Salmon (farmed)
    2.2mg (43% DV) in 6oz fillet
  19. Florida Avocados
    2.1mg (43% DV) in 1 cup, pureed
  20. Roast Duck
    2.1mg (42% DV) in 1 cup, chopped or diced
  21. Dry Roasted Sunflower Seeds
    2mg (40% DV) in 1 oz
  22. Dry Roasted Sunflower Seeds (with Salt)
    2mg (40% DV) in 1 oz
  23. Burrito With Beans
    2mg (40% DV) in 2 pieces
  24. Jew's Ear
    2mg (39% DV) in 1 cup slices
  25. Pork Chops (with Fat)
    1.9mg (39% DV) in 1 chop
  26. Whole Milk
    1.8mg (36% DV) in 16oz glass
  27. Low-fat Milk 1%
    1.8mg (35% DV) in 16oz glass
  28. Cooked Grouper
    1.8mg (35% DV) in 1 fillet
  29. Skim Milk
    1.7mg (35% DV) in 16oz glass
  30. Low-fat Milk 2%
    1.7mg (35% DV) in 16oz glass
  31. Pork Chops (lean)
    1.7mg (34% DV) in 6oz chop
  32. Atlantic Mackerel (cooked)
    1.7mg (34% DV) in 6oz fillet
  33. Roasted Chicken Thigh
    1.7mg (34% DV) in 1 thigh with skin
  34. Cooked Pacific Herring
    1.7mg (33% DV) in 1 fillet
  35. Fat Free Ground Turkey
    1.6mg (33% DV) in 6 oz
  36. Liverwurst Spread
    1.6mg (32% DV) in 1/4 cup
  37. Non-fat Yogurt
    1.6mg (31% DV) in 1 cup (8 fl oz)
  38. White Button Mushrooms (stir-fried)
    1.6mg (31% DV) in 1 cup sliced
  39. Roasted Turkey Breast
    1.5mg (31% DV) in 6 oz
  40. High Fat Milk (3.7% Fat)
    1.5mg (31% DV) in 16oz glass
  41. Portabellas (exposed To Sunlight Or Uv)
    1.5mg (31% DV) in 1 cup sliced
  42. Cooked Trout
    1.5mg (30% DV) in 1 fillet
  43. Roasted Boneless Skinless Thigh Meat
    1.5mg (30% DV) in 1 thigh without skin
  44. Millet Flour
    1.5mg (30% DV) in 1 cup
  45. Cooked Northern Pike
    1.5mg (30% DV) in 6oz fillet
  46. Cooked Snapper
    1.5mg (30% DV) in 1 fillet
  47. Low-fat Yogurt
    1.4mg (29% DV) in 1 cup (8 fl oz)
  48. Lobster (cooked)
    1.4mg (28% DV) in 3 oz
  49. Wild Atlantic Salmon (raw)
    1.4mg (28% DV) in 3 oz
  50. Cooked Rainbow Trout
    1.4mg (28% DV) in 1 fillet
  51. Hash Browns
    1.4mg (28% DV) in 1 cup
  52. Fish Trout Mixed Species Cooked Dry Heat
    1.4mg (28% DV) in 1 fillet
  53. Cooked Coho Salmon (wild)
    1.4mg (28% DV) in 6oz fillet
  54. Cooked Mahimahi
    1.4mg (28% DV) in 1 fillet
  55. Cooked Podded Peas
    1.4mg (27% DV) in 1 cup
  56. Nonfat Vanilla Yogurt
    1.4mg (27% DV) in 1 cup (8 fl oz)
  57. Roasted Chicken Breast
    1.4mg (27% DV) in 1 cup, chopped or diced
  58. Lowfat Chocolate Milk
    1.3mg (27% DV) in 1 cup
  59. Canned Blue Crab
    1.3mg (27% DV) in 1 cup
  60. Rainbow Trout (raw)
    1.3mg (26% DV) in 1 fillet
  61. Farmed Atlantic Salmon (raw)
    1.3mg (26% DV) in 3 oz
  62. Chuck Steak (mock Tender)
    1.3mg (26% DV) in 1 steak
  63. Mashed Sweet Potatoes
    1.3mg (26% DV) in 1 cup
  64. Crimini Mushrooms
    1.3mg (26% DV) in 1 cup whole
  65. Crimini Mushrooms (exposed To Sunlight Or Uv)
    1.3mg (26% DV) in 1 cup whole
  66. Cooked Tilefish
    1.3mg (26% DV) in 1/2 fillet
  67. Cooked Catfish
    1.3mg (26% DV) in 1 fillet
  68. Cooked Clams
    1.3mg (26% DV) in 20 small
  69. Canned Mushrooms
    1.3mg (25% DV) in 1 cup
  70. Lentils (cooked)
    1.3mg (25% DV) in 1 cup
  71. Cooked Escarole
    1.2mg (25% DV) in 1 cup
  72. Pea Sprouts
    1.2mg (25% DV) in 1 cup
  73. Low Fat Fruit Yogurt (with Vitamin D)
    1.2mg (24% DV) in 1 cup (8 fl oz)
  74. Striped Bass (raw)
    1.2mg (24% DV) in 1 fillet
  75. Stirfried Soybean Sprouts
    1.2mg (24% DV) in 100 grams
  76. Blue Crab
    1.2mg (24% DV) in 1 cup, flaked and pieces
  77. Split Peas
    1.2mg (23% DV) in 1 cup
  78. Safflower Seeds
    1.1mg (23% DV) in 1 oz
  79. Buffalo Sirloin Steak
    1.1mg (23% DV) in 1 serving ( 3 oz )
  80. Roasted Chicken Drumsticks
    1.1mg (23% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  81. Cooked Tilapia
    1.1mg (23% DV) in 6oz fillet
  82. Oyster Mushrooms
    1.1mg (22% DV) in 1 cup sliced
  83. Low Fat Broiled Turkey Patties
    1.1mg (22% DV) in 3 oz
  84. Canned Tomato Puree
    1.1mg (22% DV) in 1 cup
  85. Succotash
    1.1mg (22% DV) in 1 cup
  86. Cooked Snow Peas
    1.1mg (22% DV) in 1 cup
  87. Cooked Striped Bass
    1.1mg (21% DV) in 1 fillet
  88. Cooked Walleye Pike
    1.1mg (21% DV) in 1 fillet
  89. Pesto
    1.1mg (21% DV) in 1/4 cup
  90. Sweet Potatoes
    1.1mg (21% DV) in 1 cup, cubes
  91. Eggnog
    1.1mg (21% DV) in 1 cup
  92. Atlantic Herring
    1.1mg (21% DV) in 1 fillet
  93. Roasted Skinless Chicken Drumstick
    1.1mg (21% DV) in 1 drumstick without skin
  94. White Button Mushrooms
    1mg (21% DV) in 1 cup, pieces or slices
  95. White Button Mushrooms (exposed To Sunlight Or Uv)
    1mg (21% DV) in 1 cup pieces or slices
  96. Yellow Corn Sweet
    1mg (21% DV) in 1 cup
  97. Baked Acorn Squash
    1mg (21% DV) in 1 cup, cubes
  98. Cured Ham
    1mg (20% DV) in 1 cup
  99. Broiled Turkey Patties
    1mg (20% DV) in 3 oz
  100. Fried Yellow Plantains
    1mg (20% DV) in 1 cup
  101. Low Fat Cured Ham
    1mg (20% DV) in 1 cup
  102. Cooked Sweet Potatoes
    1mg (20% DV) in 1 medium (2 Inch dia, 5 Inch long, raw)
  103. Breadfruit
    1mg (20% DV) in 1 cup
  104. Country-style Roasted Pork Ribs
    1mg (20% DV) in 1 rack
  105. Vitamin Fortified Water
    1mg (20% DV) in 8 fl oz
  106. Cooked Yellowtail
    1mg (20% DV) in 1/2 fillet
  107. Pan-broiled Ground Bison
    1mg (20% DV) in 1 patty ( yield from 112.7 g raw meat )
  108. Adzuki Beans
    1mg (20% DV) in 1 cup
  109. Portabella Mushrooms
    1mg (20% DV) in 1 cup diced
  110. Canned Pumpkin
    1mg (20% DV) in 1 cup
  111. Portabellas (exposed To Sun/uv)
    1mg (20% DV) in 1 cup diced
  112. Raw Coho Salmon
    1mg (19% DV) in 3 oz
  113. Broccoli (cooked)
    1mg (19% DV) in 1 cup chopped
  114. Braunschweiger Pork Liver Sausage
    1mg (19% DV) in 1 oz
  115. Atlantic Mackerel (raw)
    1mg (19% DV) in 1 fillet
  116. Canned Sardines
    1mg (19% DV) in 1 cup, drained
  117. Plain Yogurt
    1mg (19% DV) in 1 cup (8 fl oz)
  118. Gjetost Cheese
    1mg (19% DV) in 1 oz
  119. Sweet Whey Fluid
    0.9mg (19% DV) in 1 cup
  120. Lowfat Greek Yogurt
    0.9mg (19% DV) in 1 container (7 oz)
  121. Whey Acid Fluid
    0.9mg (19% DV) in 1 cup
  122. Buttermilk
    0.9mg (19% DV) in 1 cup
  123. Cooked Hubbard Squash
    0.9mg (18% DV) in 1 cup, cubes
  124. Vanilla Soymilk
    0.9mg (18% DV) in 1 cup
  125. Lean Roasted Ham
    0.9mg (18% DV) in 1 cup, diced
  126. Chicken Hotdog
    0.9mg (18% DV) in 3 oz
  127. Dry Pork Salami
    0.9mg (18% DV) in 3oz
  128. Bluefin Tuna (raw)
    0.9mg (18% DV) in 3 oz
  129. Cooked Sea Bass
    0.9mg (18% DV) in 1 fillet
  130. Pink Salmon (raw)
    0.9mg (18% DV) in 3 oz
  131. Mammy Apple
    0.9mg (17% DV) in 1 fruit without refuse
  132. Top Blade Chuck Steak
    0.9mg (17% DV) in 3 oz
  133. Baked Potato (no Skin)
    0.9mg (17% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  134. Roast Turkey Dark Meat
    0.9mg (17% DV) in 1 serving
  135. Roasted Turkey Thigh
    0.9mg (17% DV) in 3 oz
  136. Roasted Pork Tenderloin
    0.9mg (17% DV) in 3 oz
  137. Smoked Sturgeon
    0.9mg (17% DV) in 3 oz
  138. Roasted Ham
    0.8mg (17% DV) in 1 cup, diced
  139. Subway Tuna Sub
    0.8mg (17% DV) in 6 inch sub
  140. Mung Beans (cooked)
    0.8mg (17% DV) in 1 cup
  141. Cooked King Mackerel
    0.8mg (16% DV) in 3 oz
  142. Roast Turkey (without Skin)
    0.8mg (16% DV) in 3 oz
  143. Cooked Blue Mussels
    0.8mg (16% DV) in 3 oz
  144. Roasted Turkey
    0.8mg (16% DV) in 3 oz
  145. Veal Bratwurst
    0.8mg (16% DV) in 1 serving 2.96 oz
  146. Parsnips
    0.8mg (16% DV) in 1 cup slices
  147. Lima Beans
    0.8mg (16% DV) in 1 cup
  148. Pepperoni
    0.8mg (16% DV) in 3 oz
  149. Dried Shiitake Mushrooms
    0.8mg (16% DV) in 1 mushroom
  150. Egg Omelet
    0.8mg (16% DV) in 1 large
  151. Mungo Beans (cooked)
    0.8mg (16% DV) in 1 cup
  152. Tofu Extra Firm Prepared With Nigari
    0.8mg (15% DV) in 1/5 block
  153. Cooked Long-grain Brown Rice
    0.8mg (15% DV) in 1 cup
  154. Eggs (raw)
    0.8mg (15% DV) in 1 large
  155. Fish Stock
    0.8mg (15% DV) in 1 cup
  156. Cooked Pompano
    0.8mg (15% DV) in 1 fillet
  157. Roasted Turkey Light Meat
    0.8mg (15% DV) in 1 serving
  158. Fat Free Broiled Turkey Patties
    0.8mg (15% DV) in 1 patty
  159. Roasted Turkey Drumstick
    0.8mg (15% DV) in 3 oz
  160. Cooked Cuttlefish
    0.8mg (15% DV) in 3 oz
  161. Octopus (cooked)
    0.8mg (15% DV) in 3 oz
  162. Cooked Pacific Oysters
    0.8mg (15% DV) in 3 oz
  163. Fried Eggs
    0.8mg (15% DV) in 1 large
  164. Poached Eggs
    0.8mg (15% DV) in 1 large
  165. Broiled Pork Tenderloin
    0.8mg (15% DV) in 3 oz
  166. Cooked Brown Rice
    0.8mg (15% DV) in 1 cup
  167. Ice Mocha
    0.8mg (15% DV) in 1 cup
  168. Canned Straw Mushrooms
    0.8mg (15% DV) in 1 cup
  169. High Alcohol Beer
    0.7mg (15% DV) in 1 bottle
  170. Guavas
    0.7mg (15% DV) in 1 cup
  171. Scrambled Eggs
    0.7mg (15% DV) in 1 large
  172. Cooked Acorn Squash
    0.7mg (15% DV) in 1 cup, mashed
  173. Cooked Haddock
    0.7mg (15% DV) in 1 fillet
  174. Cooked Sturgeon
    0.7mg (15% DV) in 3 oz
  175. Cooked Butternut Squash
    0.7mg (15% DV) in 1 cup, cubes
  176. Cooked Lingcod
    0.7mg (15% DV) in 3 oz
  177. Cooked Sablefish
    0.7mg (15% DV) in 3 oz
  178. Cooked Whitefish
    0.7mg (15% DV) in 3 oz
  179. Roasted Chicken Wings
    0.7mg (15% DV) in 1 piece
  180. Cooked Oatmeal
    0.7mg (15% DV) in 1 cup
  181. Dehydrated Milk
    0.7mg (15% DV) in 1/4 cup
  182. Canned Minestrone
    0.7mg (14% DV) in 1 cup
  183. Cauliflower
    0.7mg (14% DV) in 1 cup chopped (1/2 Inch pieces)
  184. Boiled Potatoes
    0.7mg (14% DV) in 1 potato (2-1/2 Inch dia, sphere)
  185. Cooked Yellow Sweet Corn
    0.7mg (14% DV) in 1 ear small (5-1/2 Inch to 6-1/2 Inch long)
  186. Poi
    0.7mg (14% DV) in 1 cup
  187. Black-eyed Peas (cowpeas)
    0.7mg (14% DV) in 1 cup
  188. Hard Boiled Eggs
    0.7mg (14% DV) in 1 large
  189. Cooked Soybean Sprouts
    0.7mg (14% DV) in 1 cup
  190. Mamey Sapote
    0.7mg (14% DV) in 1 cup 1 Inch pieces
  191. Panfried Beef Hamburger
    0.7mg (14% DV) in 3 oz
  192. Kidney Bean Sprouts
    0.7mg (14% DV) in 1 cup
  193. Lowfat Buttermilk
    0.7mg (13% DV) in 1 cup
  194. Shredded Coconut Meat
    0.7mg (13% DV) in 1 cup, shredded
  195. Cooked Sweet White Corn
    0.7mg (13% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  196. Pomegranates
    0.7mg (13% DV) in 1 cup
  197. Cooked Chayote
    0.7mg (13% DV) in 1 cup (1 Inch pieces)
  198. Whole Grain Sorghum Flour
    0.7mg (13% DV) in 1 cup
  199. Grapefruit
    0.7mg (13% DV) in 1 cup sections, with juice
  200. California Grapefruit
    0.7mg (13% DV) in 1 cup sections, with juice

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