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58 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 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. Cranberry Beans (roman Beans)
    0.4mg (9% DV) in 1 cup
  24. Canned Refried Beans
    0.4mg (8% DV) in 1 cup
  25. Black Beans
    0.4mg (8% DV) in 1 cup
  26. Cooked Large White Beans
    0.4mg (8% DV) in 1 cup
  27. Soymilk
    0.4mg (8% DV) in 16oz glass
  28. Baked Beans
    0.4mg (8% DV) in 1 cup
  29. Kidney Beans
    0.4mg (8% DV) in 1 cup
  30. Cooked Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  31. California Red Kidney Beans
    0.4mg (8% DV) in 1 cup
  32. Unsalted Peanut Butter (smooth)
    0.4mg (7% DV) in 2 tbsp
  33. Pinto Beans (cooked)
    0.4mg (7% DV) in 1 cup
  34. Peanut Butter (chunk Style)
    0.4mg (7% DV) in 2 tbsp
  35. Canned Kidney Beans
    0.4mg (7% DV) in 1 cup
  36. Firm Tofu
    0.3mg (7% DV) in 1 cup
  37. Peanut Butter (smooth)
    0.3mg (7% DV) in 2 tbsp
  38. Canned Red Kidney Beans
    0.3mg (7% DV) in 1 cup
  39. Boiled Soybeans (edamame)
    0.3mg (6% DV) in 1 cup
  40. Broad Beans (fava)
    0.3mg (5% DV) in 1 cup
  41. Cooked Blackeyed Peas
    0.3mg (5% DV) in 1 cup
  42. Cooked Green Soybeans
    0.2mg (5% DV) in 1 cup
  43. Fortified Chocolate Soymilk
    0.2mg (4% DV) in 1 cup
  44. Veggie Burgers
    0.2mg (4% DV) in 1 pattie
  45. Natto
    0.2mg (4% DV) in 1/2 cup
  46. Tofu Prepared With Calcium
    0.2mg (3% DV) in 1 cup
  47. Firm Tofu (With Calcium and Magnesium)
    0.1mg (3% DV) in 1/2 cup
  48. Dry-roasted Soybeans
    0.1mg (3% DV) in 1oz
  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.