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95 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. Dulce De Leche
    2.5mg (51% DV) in 1 cup
  2. Whole Milk
    1.8mg (36% DV) in 16oz glass
  3. Low-fat Milk 1%
    1.8mg (35% DV) in 16oz glass
  4. Skim Milk
    1.7mg (35% DV) in 16oz glass
  5. Low-fat Milk 2%
    1.7mg (35% DV) in 16oz glass
  6. Non-fat Yogurt
    1.6mg (31% DV) in 1 cup (8 fl oz)
  7. High Fat Milk (3.7% Fat)
    1.5mg (31% DV) in 16oz glass
  8. Low-fat Yogurt
    1.4mg (29% DV) in 1 cup (8 fl oz)
  9. Nonfat Vanilla Yogurt
    1.4mg (27% DV) in 1 cup (8 fl oz)
  10. Lowfat Chocolate Milk
    1.3mg (27% DV) in 1 cup
  11. Low Fat Fruit Yogurt (with Vitamin D)
    1.2mg (24% DV) in 1 cup (8 fl oz)
  12. Eggnog
    1.1mg (21% DV) in 1 cup
  13. Plain Yogurt
    1mg (19% DV) in 1 cup (8 fl oz)
  14. Gjetost Cheese
    1mg (19% DV) in 1 oz
  15. Sweet Whey Fluid
    0.9mg (19% DV) in 1 cup
  16. Lowfat Greek Yogurt
    0.9mg (19% DV) in 1 container (7 oz)
  17. Whey Acid Fluid
    0.9mg (19% DV) in 1 cup
  18. Buttermilk
    0.9mg (19% DV) in 1 cup
  19. Egg Omelet
    0.8mg (16% DV) in 1 large
  20. Eggs (raw)
    0.8mg (15% DV) in 1 large
  21. Fried Eggs
    0.8mg (15% DV) in 1 large
  22. Poached Eggs
    0.8mg (15% DV) in 1 large
  23. Scrambled Eggs
    0.7mg (15% DV) in 1 large
  24. Dehydrated Milk
    0.7mg (15% DV) in 1/4 cup
  25. Hard Boiled Eggs
    0.7mg (14% DV) in 1 large
  26. Lowfat Buttermilk
    0.7mg (13% DV) in 1 cup
  27. Cottage Cheese (blended)
    0.6mg (13% DV) in 4 oz
  28. Lowfat Cottage Cheese (2%)
    0.6mg (12% DV) in 4 oz
  29. Lowfat Greek Strawberry Yogurt
    0.6mg (12% DV) in 1 container (5.3 oz)
  30. Nonfat Greek Vanilla Yogurt
    0.6mg (12% DV) in 1 container (5.3 oz)
  31. Nonfat Greek Yogurt
    0.6mg (11% DV) in 1 container
  32. Nonfat Greek Strawberry Yogurt
    0.5mg (11% DV) in 1 container (5.3 oz)
  33. Egg Yolks (raw)
    0.5mg (10% DV) in 1 large
  34. Roquefort
    0.5mg (10% DV) in 1 oz
  35. Blue Cheese
    0.5mg (10% DV) in 1 oz
  36. Soft Serve Chocolate Ice Cream
    0.4mg (9% DV) in 1/2 cup
  37. Dried Sweet Whey Powder
    0.4mg (8% DV) in 1 tbsp
  38. Camambert
    0.4mg (8% DV) in 1 oz
  39. Light Whipping Cream
    0.3mg (6% DV) in 1 cup, whipped
  40. Lowfat Ricotta
    0.3mg (6% DV) in 1/2 cup
  41. Sweetened Condensed Milk
    0.3mg (6% DV) in 1 fl oz
  42. Dried Eggs
    0.3mg (6% DV) in 1 tbsp
  43. Feta Cheese
    0.3mg (6% DV) in 1 oz
  44. Ricotta Cheese
    0.3mg (5% DV) in 1/2 cup
  45. American Cheese
    0.2mg (5% DV) in 1 oz
  46. Evaporated Milk
    0.2mg (5% DV) in 1 fl oz
  47. American Cheese Spread
    0.2mg (5% DV) in 1 slice
  48. Limburger Cheese
    0.2mg (4% DV) in 1 cubic inch
  49. Brie Cheese
    0.2mg (4% DV) in 1 oz
  50. Soft Goat Cheese
    0.2mg (4% DV) in 1 oz
  51. Half And Half Cream
    0.2mg (3% DV) in 1 fl oz
  52. Dried Whey Powder (acid)
    0.2mg (3% DV) in 1 tbsp
  53. Gruyere Cheese
    0.2mg (3% DV) in 1 oz
  54. Fat Free Cream Cheese
    0.2mg (3% DV) in 1 tbsp
  55. Heavy Whipping Cream
    0.1mg (3% DV) in 1 fl oz
  56. Ice Cream Sandwich
    0.1mg (3% DV) in 1 serving
  57. Provolone Cheese
    0.1mg (3% DV) in 1 oz
  58. Low Fat Provolone
    0.1mg (3% DV) in 1 oz
  59. Sharp Cheddar Cheese
    0.1mg (3% DV) in 1 slice (1 oz)
  60. Grated Parmesan (hard)
    0.1mg (3% DV) in 1 oz
  61. Grated Parmesan
    0.1mg (3% DV) in 1 oz
  62. Mozzarella (hard And Lowfat)
    0.1mg (2% DV) in 1 oz
  63. Romano Cheese
    0.1mg (2% DV) in 1 oz
  64. Queso Blanco
    0.1mg (2% DV) in 1/4 cup
  65. Cheddar Cheese
    0.1mg (2% DV) in 1 oz
  66. Hard Goat Cheese
    0.1mg (2% DV) in 1 oz
  67. Processed American Cheese (with Vitamin D)
    0.1mg (2% DV) in 1 oz
  68. Queso Fresco
    0.1mg (2% DV) in 1/4 cup
  69. Processed Pimento Cheese
    0.1mg (2% DV) in 1 slice (3/4 oz)
  70. Swiss Cheese
    0.1mg (2% DV) in 1 oz
  71. Tilsit Cheese
    0.1mg (2% DV) in 1 oz
  72. Gouda Cheese
    0.1mg (2% DV) in 1 oz
  73. Goat Milk
    0.1mg (2% DV) in 1 fl oz
  74. Ice Cream Cookie Sandwich
    0.1mg (2% DV) in 1 serving
  75. Low-sodium Cheddar Cheese
    0.1mg (2% DV) in 1 oz
  76. Queso Chihuahua
    0.1mg (2% DV) in 1 oz
  77. Cream Cheese
    0.1mg (2% DV) in 1 tbsp
  78. Mexican Blend Cheese
    0.1mg (1% DV) in 1/4 cup shredded
  79. Breast Milk (human)
    0.1mg (1% DV) in 1 fl oz
  80. Egg Whites (raw)
    0.1mg (1% DV) in 1 large
  81. Lowfat Cottage Cheese (1%)
    0.1mg (1% DV) in 1 oz
  82. Colby Cheese
    0.1mg (1% DV) in 1 oz
  83. Monterey Cheese
    0.1mg (1% DV) in 1 oz
  84. Port De Salut Cheese
    0.1mg (1% DV) in 1 oz
  85. Cultured Sour Cream
    0.1mg (1% DV) in 1 tbsp
  86. Lowfat Sour Cream
    0.1mg (1% DV) in 1 tbsp
  87. Lowfat Cheddar Cheese
    0.1mg (1% DV) in 1 oz
  88. Mozzarella
    0mg (1% DV) in 1 oz
  89. Shredded Parmesan
    0mg (1% DV) in 1 tbsp
  90. Mozzarella (lowfat)
    0mg in 1 oz
  91. Mozzarella (hard)
    0mg in 1 oz
  92. Unsalted Butter
    0mg in 1 tbsp
  93. Whipped Cream
    0mg in 1 tbsp
  94. Salted Butter
    0mg in 1 pat (1 Inch sq, 1/3 Inch high)
  95. Ghee (clarified Butter)
    0mg in 1 tbsp

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