The amount of Meats that contain 4 mg of Vitamin B5 (Pantothenic acid) (21 - 30)

• 

  1.38 mg

  (per 105 g edible portion)

  Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  × 2.9
• 

  0.46 mg

  (per 35 g edible portion)

  Chicken, Offal (gizzard, raw)
  × 8.7
• 

  0.65 mg

  (per 50 g edible portion)

  Swine, Ground meat (raw)
  × 6.2
• 

  0.58 mg

  (per 45 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, lean, raw)
  × 6.9
• 

  2.39 mg

  (per 185 g edible portion)

  Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  × 1.7
• 

  1.08 mg

  (per 86 g edible portion)

  Cattle, Imported beef (fillet, lean, raw)
  × 3.7
• 

  1.66 mg

  (per 132 g edible portion)

  Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  × 2.4
• 

  0.31 mg

  (per 25 g edible portion)

  Cattle, Beef product (beefjerky)
  × 12.9
• 

  1.09 mg

  (per 89 g edible portion)

  Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  × 3.7
• 

  1.03 mg

  (per 84 g edible portion)

  Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  × 3.9