The amount of Meats that contain 2 mg of Vitamin B5 (Pantothenic acid) (71 - 80)

• 

  0.05 mg

  (per 5 g edible portion)

  Cattle, Beef product (roast beef)
  × 40
• 

  0.96 mg

  (per 99 g edible portion)

  Swine, Pork, large type breed (outside ham, lean and fat, raw)
  × 2.1
• 

  2.23 mg

  (per 230 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  × 0.9
• 

  1.06 mg

  (per 110 g edible portion)

  Cattle, Imported beef (rump, without subcutaneous fat, raw)
  × 1.9
• 

  1.41 mg

  (per 147 g edible portion)

  Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  × 1.4
• 

  1.43 mg

  (per 150 g edible portion)

  Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  × 1.4
• 

  0.66 mg

  (per 70 g edible portion)

  Sheep, Lamb (leg, lean and fat, raw)
  × 3
• 

  1.72 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  × 1.2
• 

  0.91 mg

  (per 99 g edible portion)

  Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  × 2.2
• 

  1.02 mg

  (per 111 g edible portion)

  Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  × 2