The amount of Meats that contain 2 mg of Vitamin B5 (Pantothenic acid) (11 - 20)

• 

  3.04 mg

  (per 155 g edible portion)

  Chicken, Broiler meat (breast, with skin, raw)
  × 0.7
• 

  3.04 mg

  (per 260 g edible portion)

  Cattle, Offal (tail, raw)
  × 0.7
• 

  1.15 mg

  (per 60 g edible portion)

  Chicken, Broiler meat (thigh, without skin, boiled)
  × 1.7
• 

  1.57 mg

  (per 90 g edible portion)

  Chicken, Broiler meat (thigh, with skin, baked)
  × 1.3
• 

  4.2 mg

  (per 250 g edible portion)

  Chicken, Broiler meat (thigh, with skin, raw)
  × 0.5
• 

  2.85 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  × 0.7
• 

  0.68 mg

  (per 50 g edible portion)

  Chicken (ground meat, raw)
  × 2.9
• 

  0.27 mg

  (per 20 g edible portion)

  Swine, Ham (uncooked ham, fresh)
  × 7.4
• 

  0.8 mg

  (per 60 g edible portion)

  Swine, Pork, large type breed (boston butt, lean, raw)
  × 2.5
• 

  0.17 mg

  (per 13 g edible portion)

  Cattle, Offal (tongue, raw)
  × 11.8