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58 Beans and Lentils Highest in Pantothenic acid (B5)

Ranked by a serving size.
5mg Pantothenic acid (B5) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Canned Chili with Beans
    3.6mg (73% DV) in 1 cup
  2. Lentils (Cooked)
    1.3mg (25% DV) in 1 cup
  3. Split Peas
    1.2mg (23% DV) in 1 cup
  4. Adzuki Beans
    1mg (20% DV) in 1 cup
  5. Vanilla Soymilk
    0.9mg (18% DV) in 1 cup
  6. Mung Beans (Cooked)
    0.8mg (17% DV) in 1 cup
  7. Lima Beans
    0.8mg (16% DV) in 1 cup
  8. Mungo Beans (Cooked)
    0.8mg (16% DV) in 1 cup
  9. Tofu extra firm prepared with nigari
    0.8mg (15% DV) in 1/5 block
  10. Black-Eyed Peas (Cowpeas)
    0.7mg (14% DV) in 1 cup
  11. Canned Mature (White) Lima Beans
    0.6mg (12% DV) in 1 cup
  12. Edamame
    0.6mg (12% DV) in 1 cup
  13. Canned Baked Beans
    0.5mg (11% DV) in 1 cup
  14. Raw Peanuts
    0.5mg (10% DV) in 1 oz
  15. Navy Beans
    0.5mg (10% DV) in 1 cup
  16. Black Turtle Beans
    0.5mg (10% DV) in 1 cup
  17. Great Northern Beans
    0.5mg (9% DV) in 1 cup
  18. Chickpeas (Garbanzo Beans) (Cooked)
    0.5mg (9% DV) in 1 cup
  19. Tempeh
    0.5mg (9% DV) in 1 cup
  20. Tempeh cooked
    0.5mg (9% DV) in 100 grams
  21. Canned Navy Beans
    0.5mg (9% DV) in 1 cup
  22. Cooked Small White Beans
    0.4mg (9% DV) in 1 cup
  23. Dry-Roasted Soybeans
    0.4mg (9% DV) in 1 cup
  24. Cranberry Beans (Roman Beans)
    0.4mg (9% DV) in 1 cup
  25. Canned Refried Beans
    0.4mg (8% DV) in 1 cup
  26. Black Beans
    0.4mg (8% DV) in 1 cup
  27. Cooked Large White Beans
    0.4mg (8% DV) in 1 cup
  28. Soymilk
    0.4mg (8% DV) in 16oz glass
  29. Baked Beans
    0.4mg (8% DV) in 1 cup
  30. Kidney Beans
    0.4mg (8% DV) in 1 cup
  31. Cooked Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  32. California Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  33. Natto
    0.4mg (8% DV) in 1 cup
  34. Unsalted Peanut Butter (Smooth)
    0.4mg (7% DV) in 2 tbsp
  35. Pinto Beans (Cooked)
    0.4mg (7% DV) in 1 cup
  36. Peanut Butter (Chunk Style)
    0.4mg (7% DV) in 2 tbsp
  37. Canned Kidney Beans
    0.4mg (7% DV) in 1 cup
  38. Firm Tofu
    0.3mg (7% DV) in 1 cup
  39. Peanut Butter (Smooth)
    0.3mg (7% DV) in 2 tbsp
  40. Canned Red Kidney Beans
    0.3mg (7% DV) in 1 cup
  41. Boiled Soybeans (Edamame)
    0.3mg (6% DV) in 1 cup
  42. Broad Beans (Fava)
    0.3mg (5% DV) in 1 cup
  43. Cooked Blackeyed Peas
    0.3mg (5% DV) in 1 cup
  44. Cooked Green Soybeans
    0.2mg (5% DV) in 1 cup
  45. Fortified Chocolate Soymilk
    0.2mg (4% DV) in 1 cup
  46. Veggie Burgers
    0.2mg (4% DV) in 1 pattie
  47. Tofu Prepared with Calcium
    0.2mg (3% DV) in 1 cup
  48. Firm Tofu
    0.1mg (3% DV) in 1/2 cup
  49. Okara
    0.1mg (2% DV) in 1 cup
  50. Tamari
    0.1mg (1% DV) in 1 tbsp
  51. Cooked Broadbeans
    0.1mg (1% DV) in 100 grams
  52. Soft Tofu
    0.1mg (1% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  53. Miso
    0.1mg (1% DV) in 1 tbsp
  54. Falafel
    0.1mg (1% DV) in 1 patty (approx 2-1/4 Inch dia)
  55. Soy Sauce
    0mg (1% DV) in 1 tbsp
  56. Hummus (Homemade)
    0mg (1% DV) in 1 tablespoon
  57. Hummus (Commercial)
    0mg in 1 tbsp
  58. Stinky Tofu
    0mg in 1 block

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