The amount of Meats that contain 4 mg of Vitamin B5 (Pantothenic acid) (121 - 130)

• 

  1.15 mg

  (per 174 g edible portion)

  Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  × 3.5
• 

  1.34 mg

  (per 203 g edible portion)

  Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  × 3
• 

  0.55 mg

  (per 85 g edible portion)

  Chicken (roast meat, canned with seasonings,)
  × 7.3
• 

  0.13 mg

  (per 20 g edible portion)

  Chicken, Offal (skin, breast, raw)
  × 30.8
• 

  0.03 mg

  (per 4 g edible portion)

  Chicken, Offal (cartilage bone, raw)
  × 133
• 

  0.06 mg

  (per 10 g edible portion)

  Swine (roast pork)
  × 66.7
• 

  0.13 mg

  (per 20 g edible portion)

  Swine, Bacon
  × 30.8
• 

  0.1 mg

  (per 16 g edible portion)

  Cattle, Offal (omasum, raw)
  × 40
• 

  1.16 mg

  (per 182 g edible portion)

  Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  × 3.4
• 

  0.31 mg

  (per 50 g edible portion)

  Swine, Sausage (frankfurter)
  × 12.9