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117 Meats Highest in Pantothenic acid (B5)

Ranked by a serving size.

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5mg Pantothenic acid (B5) = 100% DV
  1. Pan Fried Beef Liver
    5.6mg (112% DV) in 1 slice
  2. Lamb Liver (Cooked)
    5.4mg (108% DV) in 3 oz
  3. Raw Chicken Leg
    3.4mg (68% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  4. Boneless Skinless Chicken Leg (Raw)
    3.1mg (62% DV) in 1 leg, bone and skin removed (Sum of drumstick+thigh+back meat only)
  5. Roasted Chicken Leg
    3.1mg (61% DV) in 1 leg, with skin (Sum of drumstick+thigh+back)
  6. Emu Steak
    2.9mg (58% DV) in 1 serving ( 3 oz )
  7. Lean Chicken Breast (Cooked)
    2.7mg (54% DV) in 6oz chicken breast
  8. Roast Goose
    2.6mg (52% DV) in 1 unit (yield from 1 lb ready-to-cook goose)
  9. Roasted Boneless Skinless Chicken Leg
    2.4mg (48% DV) in 1 leg (Sum of drumstick+thigh+back meat only)
  10. Kielbasa Sausage (Cooked)
    2.3mg (47% DV) in 1 link
  11. Skirt Steak
    2.3mg (45% DV) in 6oz steak
  12. Roast Duck
    2.1mg (42% DV) in 1 cup, chopped or diced
  13. Pork Chops (With Fat)
    1.9mg (39% DV) in 1 chop
  14. Pork Chops (Lean)
    1.7mg (34% DV) in 6oz chop
  15. Roasted Chicken Thigh
    1.7mg (34% DV) in 1 thigh with skin
  16. Fat Free Ground Turkey
    1.6mg (33% DV) in 6 oz
  17. Roasted Turkey Breast
    1.5mg (31% DV) in 6 oz
  18. Roasted Boneless Skinless Thigh Meat
    1.5mg (30% DV) in 1 thigh without skin
  19. Raw Skinless Chicken Drumstick
    1.4mg (29% DV) in 1 drumstick with skin
  20. Raw Chicken Drumsticks
    1.4mg (28% DV) in 1 drumstick with skin
  21. Roasted Chicken Breast
    1.4mg (27% DV) in 1 cup, chopped or diced
  22. Chuck Steak (Mock Tender)
    1.3mg (26% DV) in 1 steak
  23. Raw Chicken Breast
    1.3mg (25% DV) in 3 oz
  24. Chicken (Light Meat)
    1.3mg (25% DV) in 1 cup, chopped or diced
  25. Ostrich Steak
    1.2mg (23% DV) in 1 serving ( 3 oz )
  26. Buffalo Sirloin Steak
    1.1mg (23% DV) in 1 serving ( 3 oz )
  27. Roasted Chicken Drumsticks
    1.1mg (23% DV) in 1 drumstick with skin (yield from 1 lb ready-to-cook chicken)
  28. Low Fat Broiled Turkey Patties
    1.1mg (22% DV) in 3 oz
  29. Roasted Pork Backribs
    1.1mg (21% DV) in 3 oz
  30. Roasted Skinless Chicken Drumstick
    1.1mg (21% DV) in 1 drumstick without skin
  31. Cured Ham
    1mg (20% DV) in 1 cup
  32. Broiled Turkey Patties
    1mg (20% DV) in 3 oz
  33. Low Fat Cured Ham
    1mg (20% DV) in 1 cup
  34. Country-Style Roasted Pork Ribs
    1mg (20% DV) in 1 rack
  35. Pan-broiled Ground Bison
    1mg (20% DV) in 1 patty ( yield from 112.7 g raw meat )
  36. Braunschweiger Pork Liver Sausage
    1mg (19% DV) in 1 oz
  37. Lean Roasted Ham
    0.9mg (18% DV) in 1 cup, diced
  38. Chicken Hotdog
    0.9mg (18% DV) in 3 oz
  39. Dry Pork Salami
    0.9mg (18% DV) in 3oz
  40. Veal Leg Top Roast (Cooked)
    0.9mg (18% DV) in 3 oz
  41. Top Blade Chuck Steak
    0.9mg (17% DV) in 3 oz
  42. Roast Turkey Dark Meat
    0.9mg (17% DV) in 1 serving
  43. Roasted Turkey Thigh
    0.9mg (17% DV) in 3 oz
  44. Roasted Pork Tenderloin
    0.9mg (17% DV) in 3 oz
  45. Roasted Ham
    0.8mg (17% DV) in 1 cup, diced
  46. Roast Turkey (Without Skin)
    0.8mg (16% DV) in 3 oz
  47. Roasted Turkey
    0.8mg (16% DV) in 3 oz
  48. Veal Bratwurst
    0.8mg (16% DV) in 1 serving 2.96 oz
  49. Pepperoni
    0.8mg (16% DV) in 3 oz
  50. Roasted Turkey Light Meat
    0.8mg (15% DV) in 1 serving
  51. Fat Free Broiled Turkey Patties
    0.8mg (15% DV) in 1 patty
  52. Roasted Turkey Drumstick
    0.8mg (15% DV) in 3 oz
  53. Broiled Pork Tenderloin
    0.8mg (15% DV) in 3 oz
  54. Raw Fatfree Ground Turkey
    0.7mg (15% DV) in 1 patty (cooked from 4 oz raw)
  55. Roasted Chicken Wings
    0.7mg (15% DV) in 1 piece
  56. Cooked Deer Tenderloin
    0.7mg (15% DV) in 1 serving ( 3 oz )
  57. Panfried Beef Hamburger
    0.7mg (14% DV) in 3 oz
  58. Raw Chicken Wings
    0.7mg (14% DV) in 1 piece
  59. Pork Spare Ribs
    0.6mg (13% DV) in 3 oz
  60. Boston Steak (Pork)
    0.6mg (12% DV) in 3 oz
  61. Lamb Shank
    0.6mg (12% DV) in 3 oz
  62. Braised Beef Or Chuck Stew
    0.6mg (12% DV) in 3 oz
  63. Lamb Sirloin
    0.6mg (12% DV) in 3 oz
  64. Pork Loin
    0.6mg (12% DV) in 3 oz
  65. Lean Grass Fed Beef Strip Steak
    0.6mg (12% DV) in 3 oz
  66. Braised Pork Loin
    0.6mg (12% DV) in 3 oz
  67. Pork Bratwurst
    0.6mg (11% DV) in 1 link cooked
  68. Lean Cured Ham
    0.6mg (11% DV) in 1 cup
  69. Braised Cube Steak
    0.6mg (11% DV) in 3 oz
  70. Broiled Ground Lamb
    0.6mg (11% DV) in 3 oz
  71. Broiled Ground Beef Patty (93% Lean)
    0.6mg (11% DV) in 3 oz
  72. Broiled Ground Beef Patty (97% Lean)
    0.6mg (11% DV) in 3 oz
  73. Beef Chuck Pot Roast
    0.6mg (11% DV) in 3 oz
  74. Pan-broiled Ground Beef Patty (97% Lean)
    0.6mg (11% DV) in 3 oz
  75. Lamb Ribs
    0.5mg (11% DV) in 3 oz
  76. Lamb Shoulder Roast (Cooked)
    0.5mg (11% DV) in 3 oz
  77. Canadian Bacon (Raw)
    0.5mg (10% DV) in 3 oz
  78. London Broil
    0.5mg (10% DV) in 3 oz
  79. Broiled Sirloin Strip Steak
    0.5mg (10% DV) in 3 oz
  80. Broiled Lean Beef Flank Steak
    0.5mg (9% DV) in 3 oz
  81. Cooked Ground Pork
    0.4mg (9% DV) in 3 oz
  82. Grilled Top Round Steak
    0.4mg (8% DV) in 3 oz
  83. Beef And Pork Baloney (Bologna)
    0.4mg (8% DV) in 3 (1/2) oz
  84. Grilled Beef Tenderloin Steak
    0.4mg (8% DV) in 3 oz
  85. Bacon (Pan-fried)
    0.4mg (8% DV) in 3 slices
  86. Spam
    0.4mg (8% DV) in 3 oz
  87. Roasted Beef Eye Of Round Roast
    0.4mg (8% DV) in 3 oz
  88. Raw Chicken Thigh
    0.4mg (7% DV) in 1 thigh with skin
  89. Broiled Beef Round
    0.3mg (7% DV) in 3 oz
  90. Chorizo
    0.3mg (6% DV) in 1 oz
  91. Turkey Salami
    0.3mg (6% DV) in 1 serving
  92. Salami
    0.3mg (6% DV) in 1 oz
  93. Canned Luncheon Meat
    0.3mg (6% DV) in 1 serving
  94. Grilled T-bone Steak
    0.3mg (6% DV) in 3 oz
  95. Grilled T-bone Steak (Choice)
    0.3mg (5% DV) in 3 oz
  96. Beef And Chicken Polish Sausage
    0.2mg (5% DV) in 1 serving 5 pieces
  97. Sweet Italian Sausage
    0.2mg (5% DV) in 1 link 3 oz
  98. Braised Beef Shortribs
    0.2mg (4% DV) in 3 oz
  99. Prime Rib Steak
    0.2mg (4% DV) in 3 oz
  100. Pork Baloney (Bologna)
    0.2mg (4% DV) in 1 slice, medium (4-1/2 Inch dia x 1/8 Inch thick) (1 oz)
  101. Leg Of Lamb
    0.2mg (4% DV) in 1 oz
  102. Lowfat Pastrami
    0.2mg (3% DV) in 1 serving 6 slices
  103. Pork And Beef Beerwurst
    0.2mg (3% DV) in 2 oz
  104. Cured Smoked Beef
    0.2mg (3% DV) in 1 slice (1 oz)
  105. Berliner Sausage
    0.2mg (3% DV) in 1 slice
  106. Turkey Hotdog
    0.2mg (3% DV) in 1 oz
  107. Bacon (Raw)
    0.2mg (3% DV) in 1 slice raw
  108. Turkey Baloney (Bologna)
    0.1mg (3% DV) in 0.99 oz 1 serving
  109. Beef Baloney (Bologna)
    0.1mg (2% DV) in 1 slice
  110. Pork Beerwurst
    0.1mg (2% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  111. Dry Pork And Beef Salami
    0.1mg (2% DV) in 1 slice
  112. Canadian Bacon (Pan-fried)
    0.1mg (2% DV) in 1 slice
  113. Unprepared Turkey Bacon
    0.1mg (2% DV) in 1 serving
  114. Luncheon Sausage (Pork And Beef)
    0.1mg (2% DV) in 1 slice (4 Inch dia x 1/8 Inch thick)
  115. Canned Ham
    0.1mg (2% DV) in 1 oz
  116. Canned Beef
    0.1mg (1% DV) in 1 serving
  117. Rendered Bacon Fat
    0mg in 1 oz

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