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108 Dairy and Egg Products Highest in Pantothenic acid (B5)

Ranked by a serving size.

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5mg Pantothenic acid (B5) = 100% DV
  1. Whole Milk
    1.8mg (36% DV) in 16oz glass
  2. Low-fat Milk 1%
    1.8mg (35% DV) in 16oz glass
  3. Skim Milk
    1.7mg (35% DV) in 16oz glass
  4. Low-fat Milk 2%
    1.7mg (35% DV) in 16oz glass
  5. Non-Fat Yogurt
    1.6mg (31% DV) in 1 cup (8 fl oz)
  6. High Fat Milk (3.7% Fat)
    1.5mg (31% DV) in 16oz glass
  7. Low-Fat Yogurt
    1.4mg (29% DV) in 1 cup (8 fl oz)
  8. Nonfat Vanilla Yogurt
    1.4mg (27% DV) in 1 cup (8 fl oz)
  9. Lowfat Chocolate Milk
    1.3mg (27% DV) in 1 cup
  10. Low Fat Fruit Yogurt (With Vitamin D)
    1.2mg (24% DV) in 1 cup (8 fl oz)
  11. Plain Yogurt
    1mg (19% DV) in 1 cup (8 fl oz)
  12. Gjetost Cheese
    1mg (19% DV) in 1 oz
  13. Sweet Whey Fluid
    0.9mg (19% DV) in 1 cup
  14. Lowfat Greek Yogurt
    0.9mg (19% DV) in 1 container (7 oz)
  15. Buttermilk
    0.9mg (19% DV) in 1 cup
  16. Hot Cocoa
    0.8mg (16% DV) in 1 cup
  17. Egg Omelet
    0.8mg (16% DV) in 1 large
  18. Eggs (Raw)
    0.8mg (15% DV) in 1 large
  19. Fried Eggs
    0.8mg (15% DV) in 1 large
  20. Poached Eggs
    0.8mg (15% DV) in 1 large
  21. Scrambled Eggs
    0.7mg (15% DV) in 1 large
  22. Dehydrated Milk
    0.7mg (15% DV) in 1/4 cup
  23. Hard Boiled Eggs
    0.7mg (14% DV) in 1 large
  24. Lowfat Buttermilk
    0.7mg (13% DV) in 1 cup
  25. Cottage Cheese (Blended)
    0.6mg (13% DV) in 4 oz
  26. Lowfat Cottage Cheese (2%)
    0.6mg (12% DV) in 4 oz
  27. Lowfat Greek Strawberry Yogurt
    0.6mg (12% DV) in 1 container (5.3 oz)
  28. Nonfat Greek Vanilla Yogurt
    0.6mg (12% DV) in 1 container (5.3 oz)
  29. Nonfat Greek Yogurt
    0.6mg (11% DV) in 1 container
  30. Nonfat Greek Strawberry Yogurt
    0.5mg (11% DV) in 1 container (5.3 oz)
  31. Egg Yolks (Raw)
    0.5mg (10% DV) in 1 large
  32. Nonfat Cottage Cheese
    0.5mg (10% DV) in 4 oz
  33. Roquefort
    0.5mg (10% DV) in 1 oz
  34. Blue Cheese
    0.5mg (10% DV) in 1 oz
  35. Soft Serve Chocolate Ice Cream
    0.4mg (9% DV) in 1/2 cup
  36. Dried Sweet Whey Powder
    0.4mg (8% DV) in 1 tbsp
  37. Camambert
    0.4mg (8% DV) in 1 oz
  38. Greek Yogurt (Plain)
    0.3mg (7% DV) in 100 grams
  39. Light Whipping Cream
    0.3mg (6% DV) in 1 cup, whipped
  40. Fatfree Chocolate Milk
    0.3mg (6% DV) in 100 grams
  41. Lowfat Ricotta
    0.3mg (6% DV) in 1/2 cup
  42. Sweetened Condensed Milk
    0.3mg (6% DV) in 1 fl oz
  43. Dried Eggs
    0.3mg (6% DV) in 1 tbsp
  44. Cold Pack American Cheese
    0.3mg (6% DV) in 1 oz
  45. Feta Cheese
    0.3mg (6% DV) in 1 oz
  46. Ricotta Cheese
    0.3mg (5% DV) in 1/2 cup
  47. American Cheese
    0.2mg (5% DV) in 1 oz
  48. Evaporated Milk
    0.2mg (5% DV) in 1 fl oz
  49. American Cheese Spread
    0.2mg (5% DV) in 1 slice
  50. Limburger Cheese
    0.2mg (4% DV) in 1 cubic inch
  51. Cottage Cheese (Blended With Fruit)
    0.2mg (4% DV) in 4 oz
  52. Brie Cheese
    0.2mg (4% DV) in 1 oz
  53. Soft Goat Cheese
    0.2mg (4% DV) in 1 oz
  54. Neufchatel Cheese
    0.2mg (3% DV) in 1 oz
  55. Half And Half Cream
    0.2mg (3% DV) in 1 fl oz
  56. Dried Whey Powder (Acid)
    0.2mg (3% DV) in 1 tbsp
  57. Gruyere Cheese
    0.2mg (3% DV) in 1 oz
  58. Fat Free Cream Cheese
    0.2mg (3% DV) in 1 tbsp
  59. Heavy Whipping Cream
    0.1mg (3% DV) in 1 fl oz
  60. Provolone Cheese
    0.1mg (3% DV) in 1 oz
  61. Low Fat Provolone
    0.1mg (3% DV) in 1 oz
  62. Sharp Cheddar Cheese
    0.1mg (3% DV) in 1 slice (1 oz)
  63. Light Cream (Coffe Cream)
    0.1mg (3% DV) in 1 fl oz
  64. Grated Parmesan (Hard)
    0.1mg (3% DV) in 1 oz
  65. Grated Parmesan
    0.1mg (3% DV) in 1 oz
  66. Fontina Cheese
    0.1mg (2% DV) in 1 oz
  67. Mozzarella (Hard And Lowfat)
    0.1mg (2% DV) in 1 oz
  68. Romano Cheese
    0.1mg (2% DV) in 1 oz
  69. Queso Blanco
    0.1mg (2% DV) in 1/4 cup
  70. Chesire Cheese
    0.1mg (2% DV) in 1 oz
  71. Cheddar Cheese
    0.1mg (2% DV) in 1 oz
  72. Hard Goat Cheese
    0.1mg (2% DV) in 1 oz
  73. Processed American Cheese (With Vitamin D)
    0.1mg (2% DV) in 1 oz
  74. Queso Fresco
    0.1mg (2% DV) in 1/4 cup
  75. Processed Pimento Cheese
    0.1mg (2% DV) in 1 slice (3/4 oz)
  76. Swiss Cheese
    0.1mg (2% DV) in 1 oz
  77. Tilsit Cheese
    0.1mg (2% DV) in 1 oz
  78. Gouda Cheese
    0.1mg (2% DV) in 1 oz
  79. Goat Milk
    0.1mg (2% DV) in 1 fl oz
  80. Ice Cream Cookie Sandwich
    0.1mg (2% DV) in 1 serving
  81. Low-sodium Cheddar Cheese
    0.1mg (2% DV) in 1 oz
  82. Brick Cheese
    0.1mg (2% DV) in 1 oz
  83. Edam Cheese
    0.1mg (2% DV) in 1 oz
  84. Queso Chihuahua
    0.1mg (2% DV) in 1 oz
  85. Cream Cheese
    0.1mg (2% DV) in 1 tbsp
  86. Processed Swiss Cheese
    0.1mg (1% DV) in 1 oz
  87. Mexican Blend Cheese
    0.1mg (1% DV) in 1/4 cup shredded
  88. Breast Milk (Human)
    0.1mg (1% DV) in 1 fl oz
  89. Egg Whites (Raw)
    0.1mg (1% DV) in 1 large
  90. Lowfat Cottage Cheese (1%)
    0.1mg (1% DV) in 1 oz
  91. Colby Cheese
    0.1mg (1% DV) in 1 oz
  92. Monterey Cheese
    0.1mg (1% DV) in 1 oz
  93. Port De Salut Cheese
    0.1mg (1% DV) in 1 oz
  94. Cultured Sour Cream
    0.1mg (1% DV) in 1 tbsp
  95. Caraway Cheese
    0.1mg (1% DV) in 1 oz
  96. Muenster Cheese
    0.1mg (1% DV) in 1 oz
  97. Lowfat Sour Cream
    0.1mg (1% DV) in 1 tbsp
  98. Lowfat Cheddar Cheese
    0.1mg (1% DV) in 1 oz
  99. Egg White Powder
    0mg (1% DV) in 1 tbsp
  100. Mozzarella
    0mg (1% DV) in 1 oz
  101. Shredded Parmesan
    0mg (1% DV) in 1 tbsp
  102. Mozzarella (Lowfat)
    0mg in 1 oz
  103. Mozzarella (Hard)
    0mg in 1 oz
  104. Unsalted Butter
    0mg in 1 tbsp
  105. Whipped Cream
    0mg in 1 tbsp
  106. Salted Butter
    0mg in 1 pat (1 Inch sq, 1/3 Inch high)
  107. Whipped Butter (Salted)
    0mg in 1 pat (1 Inch sq, 1/3 Inch high)
  108. Ghee (Clarified Butter)
    0mg in 1 tbsp

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