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97 Meats Highest in Pantothenic acid (B5)

Ranked by a serving size.
5mg Pantothenic acid (B5) = 100% DV
  1. Roasted Chicken Leg
    3.1mg (61% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  2. Lean Chicken Breast (cooked)
    2.7mg (54% DV) in 6oz chicken breast
  3. Roast Goose
    2.6mg (52% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  4. Roasted Boneless Skinless Chicken Leg
    2.4mg (48% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  5. Skirt Steak
    2.3mg (45% DV) in 6oz steak
  6. Roast Duck
    2.1mg (42% DV) in 1 cup, chopped or diced
  7. Pork Chops (with Fat)
    1.9mg (39% DV) in 1 chop
  8. Pork Chops (lean)
    1.7mg (34% DV) in 6oz chop
  9. Roasted Chicken Thigh
    1.7mg (34% DV) in 1 thigh with skin
  10. Fat Free Ground Turkey
    1.6mg (33% DV) in 6 oz
  11. Liverwurst Spread
    1.6mg (32% DV) in 1/4 cup
  12. Roasted Turkey Breast
    1.5mg (31% DV) in 6 oz
  13. Roasted Boneless Skinless Thigh Meat
    1.5mg (30% DV) in 1 thigh without skin
  14. Roasted Chicken Breast
    1.4mg (27% DV) in 1 cup, chopped or diced
  15. Chuck Steak (mock Tender)
    1.3mg (26% DV) in 1 steak
  16. Buffalo Sirloin Steak
    1.1mg (23% DV) in 1 serving ( 3 oz )
  17. Roasted Chicken Drumsticks
    1.1mg (23% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  18. Low Fat Broiled Turkey Patties
    1.1mg (22% DV) in 3 oz
  19. Roasted Skinless Chicken Drumstick
    1.1mg (21% DV) in 1 drumstick without skin
  20. Cured Ham
    1mg (20% DV) in 1 cup
  21. Broiled Turkey Patties
    1mg (20% DV) in 3 oz
  22. Low Fat Cured Ham
    1mg (20% DV) in 1 cup
  23. Country-style Roasted Pork Ribs
    1mg (20% DV) in 1 rack
  24. Pan-broiled Ground Bison
    1mg (20% DV) in 1 patty ( yield from 112.7 g raw meat )
  25. Braunschweiger Pork Liver Sausage
    1mg (19% DV) in 1 oz
  26. Lean Roasted Ham
    0.9mg (18% DV) in 1 cup, diced
  27. Chicken Hotdog
    0.9mg (18% DV) in 3 oz
  28. Dry Pork Salami
    0.9mg (18% DV) in 3oz
  29. Top Blade Chuck Steak
    0.9mg (17% DV) in 3 oz
  30. Roast Turkey Dark Meat
    0.9mg (17% DV) in 1 serving
  31. Roasted Turkey Thigh
    0.9mg (17% DV) in 3 oz
  32. Roasted Pork Tenderloin
    0.9mg (17% DV) in 3 oz
  33. Roasted Ham
    0.8mg (17% DV) in 1 cup, diced
  34. Roast Turkey (without Skin)
    0.8mg (16% DV) in 3 oz
  35. Roasted Turkey
    0.8mg (16% DV) in 3 oz
  36. Veal Bratwurst
    0.8mg (16% DV) in 1 serving 2.96 oz
  37. Pepperoni
    0.8mg (16% DV) in 3 oz
  38. Roasted Turkey Light Meat
    0.8mg (15% DV) in 1 serving
  39. Fat Free Broiled Turkey Patties
    0.8mg (15% DV) in 1 patty
  40. Roasted Turkey Drumstick
    0.8mg (15% DV) in 3 oz
  41. Broiled Pork Tenderloin
    0.8mg (15% DV) in 3 oz
  42. Roasted Chicken Wings
    0.7mg (15% DV) in 1 piece
  43. Panfried Beef Hamburger
    0.7mg (14% DV) in 3 oz
  44. Pork Spare Ribs
    0.6mg (13% DV) in 3 oz
  45. Boston Steak (pork)
    0.6mg (12% DV) in 3 oz
  46. Lamb Shank
    0.6mg (12% DV) in 3 oz
  47. Braised Beef Or Chuck Stew
    0.6mg (12% DV) in 3 oz
  48. Blood Sausage
    0.6mg (12% DV) in 4 slices
  49. Lamb Sirloin
    0.6mg (12% DV) in 3 oz
  50. Pork Loin
    0.6mg (12% DV) in 3 oz
  51. Lean Grass Fed Beef Strip Steak
    0.6mg (12% DV) in 3 oz
  52. Braised Pork Loin
    0.6mg (12% DV) in 3 oz
  53. Pork Bratwurst
    0.6mg (11% DV) in 1 link cooked
  54. Lean Cured Ham
    0.6mg (11% DV) in 1 cup
  55. Braised Cube Steak
    0.6mg (11% DV) in 3 oz
  56. Broiled Ground Beef Patty (93% Lean)
    0.6mg (11% DV) in 3 oz
  57. Broiled Ground Beef Patty (97% Lean)
    0.6mg (11% DV) in 3 oz
  58. Beef Chuck Pot Roast
    0.6mg (11% DV) in 3 oz
  59. Pan-broiled Ground Beef Patty (97% Lean)
    0.6mg (11% DV) in 3 oz
  60. Lamb Ribs
    0.5mg (11% DV) in 3 oz
  61. London Broil
    0.5mg (10% DV) in 3 oz
  62. Broiled Sirloin Strip Steak
    0.5mg (10% DV) in 3 oz
  63. Broiled Lean Beef Flank Steak
    0.5mg (9% DV) in 3 oz
  64. Cooked Ground Pork
    0.4mg (9% DV) in 3 oz
  65. Grilled Top Round Steak
    0.4mg (8% DV) in 3 oz
  66. Beef And Pork Baloney (bologna)
    0.4mg (8% DV) in 3 (1/2) oz
  67. Grilled Beef Tenderloin Steak
    0.4mg (8% DV) in 3 oz
  68. Bacon (pan-fried)
    0.4mg (8% DV) in 3 slices
  69. Spam
    0.4mg (8% DV) in 3 oz
  70. Roasted Beef Eye Of Round Roast
    0.4mg (8% DV) in 3 oz
  71. Broiled Beef Round
    0.3mg (7% DV) in 3 oz
  72. Chorizo
    0.3mg (6% DV) in 1 oz
  73. Turkey Salami
    0.3mg (6% DV) in 1 serving
  74. Salami
    0.3mg (6% DV) in 1 oz
  75. Canned Luncheon Meat
    0.3mg (6% DV) in 1 serving
  76. Grilled T-bone Steak
    0.3mg (6% DV) in 3 oz
  77. Grilled T-bone Steak (choice)
    0.3mg (5% DV) in 3 oz
  78. Beef And Chicken Polish Sausage
    0.2mg (5% DV) in 1 serving 5 pieces
  79. Sweet Italian Sausage
    0.2mg (5% DV) in 1 link 3 oz
  80. Braised Beef Shortribs
    0.2mg (4% DV) in 3 oz
  81. Prime Rib Steak
    0.2mg (4% DV) in 3 oz
  82. Pork Baloney (bologna)
    0.2mg (4% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  83. Leg Of Lamb
    0.2mg (4% DV) in 1 oz
  84. Lowfat Pastrami
    0.2mg (3% DV) in 1 serving 6 slices
  85. Pork And Beef Beerwurst
    0.2mg (3% DV) in 2 oz
  86. Cured Smoked Beef
    0.2mg (3% DV) in 1 slice (1 oz)
  87. Berliner Sausage
    0.2mg (3% DV) in 1 slice
  88. Turkey Hotdog
    0.2mg (3% DV) in 1 oz
  89. Turkey Baloney (bologna)
    0.1mg (3% DV) in 0.99 oz 1 serving
  90. Beef Baloney (bologna)
    0.1mg (2% DV) in 1 slice
  91. Pork Beerwurst
    0.1mg (2% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  92. Dry Pork And Beef Salami
    0.1mg (2% DV) in 1 slice
  93. Canadian Bacon (pan-fried)
    0.1mg (2% DV) in 1 slice
  94. Unprepared Turkey Bacon
    0.1mg (2% DV) in 1 serving
  95. Canned Ham
    0.1mg (2% DV) in 1 oz
  96. Canned Beef
    0.1mg (1% DV) in 1 serving
  97. Rendered Bacon Fat
    0mg in 1 oz

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