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115 Meats Highest in Vitamin B5 (PA)

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