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60 Beans and Lentils Highest in Pantothenic acid (B5)

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5mg Pantothenic acid (B5) = 100% DV
  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 Soy Milk
    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. Black-Eyed Peas (Cowpeas)
    0.7mg (14% DV) in 1 cup
  10. Cooked Catjang Beans
    0.7mg (13% 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. Canned Baked Beans With Beef
    0.5mg (10% DV) in 1 cup
  16. Navy Beans
    0.5mg (10% DV) in 1 cup
  17. Black Turtle Beans
    0.5mg (10% DV) in 1 cup
  18. Great Northern Beans
    0.5mg (9% DV) in 1 cup
  19. Chickpeas (Garbanzo Beans) (Cooked)
    0.5mg (9% DV) in 1 cup
  20. Canned Navy Beans
    0.5mg (9% DV) in 1 cup
  21. Cooked Small White Beans
    0.4mg (9% DV) in 1 cup
  22. Cranberry Beans (Roman Beans)
    0.4mg (9% DV) in 1 cup
  23. Canned Refried Beans
    0.4mg (8% DV) in 1 cup
  24. Black Beans
    0.4mg (8% DV) in 1 cup
  25. Cooked Large White Beans
    0.4mg (8% DV) in 1 cup
  26. Soy Milk
    0.4mg (8% DV) in 16oz glass
  27. Baked Beans
    0.4mg (8% DV) in 1 cup
  28. Kidney Beans
    0.4mg (8% DV) in 1 cup
  29. Cooked Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  30. California Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  31. Boiled Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  32. Canned Cranberry Beans
    0.4mg (7% DV) in 1 cup
  33. Unsalted Peanut Butter (Smooth)
    0.4mg (7% DV) in 2 tbsp
  34. Pinto Beans (Cooked)
    0.4mg (7% DV) in 1 cup
  35. Peanut Butter (Chunk Style)
    0.4mg (7% DV) in 2 tbsp
  36. Canned Kidney Beans
    0.4mg (7% DV) in 1 cup
  37. Firm Tofu
    0.3mg (7% DV) in 1 cup
  38. Peanut Butter (Smooth)
    0.3mg (7% DV) in 2 tbsp
  39. Canned Red Kidney Beans
    0.3mg (7% DV) in 1 cup
  40. Boiled Lupin Beans
    0.3mg (6% DV) in 1 cup
  41. Lupin Beans (Cooked)
    0.3mg (6% DV) in 1 cup
  42. Boiled Soybeans (Edamame)
    0.3mg (6% DV) in 1 cup
  43. Fava Beans (Raw)
    0.3mg (6% DV) in 1 cup
  44. Broad Beans (Fava)
    0.3mg (5% DV) in 1 cup
  45. Cooked Blackeyed Peas
    0.3mg (5% DV) in 1 cup
  46. Cooked Green Soybeans
    0.2mg (5% DV) in 1 cup
  47. Fortified Chocolate Soy Milk
    0.2mg (4% DV) in 1 cup
  48. Veggie Burgers
    0.2mg (4% DV) in 1 pattie
  49. Tofu Prepared With Calcium
    0.2mg (3% DV) in 1 cup
  50. Firm Tofu (With Calcium and Magnesium)
    0.1mg (3% DV) in 1/2 cup
  51. Dry-roasted Soybeans
    0.1mg (3% DV) in 1oz
  52. Tamari
    0.1mg (1% DV) in 1 tbsp
  53. Cooked Broadbeans
    0.1mg (1% DV) in 100 grams
  54. Soft Tofu
    0.1mg (1% DV) in 1 piece (2-1/2 Inch x 2-3/4 Inch x 1 Inch)
  55. Falafel
    0.1mg (1% DV) in 1 patty (approx 2-1/4 Inch dia)
  56. Soy Sauce
    0mg (1% DV) in 1 tbsp
  57. Hummus (Homemade)
    0mg (1% DV) in 1 tablespoon
  58. Hummus (Commercial)
    0mg in 1 tbsp
  59. Stinky Tofu
    0mg in 1 block
  60. Soy Protein Powder (Isolate)
    0mg in 1 tblsp

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