Meats High in Vitamin B5 (Pantothenic acid) (1st - 20th) (per 100 g edible portion)

• Chicken, Offal (liver, raw)
  
  10.1 mg
• Swine (smoked liver)
  
  7.28 mg
• Swine, Offal (liver, raw)
  
  7.19 mg
• Cattle, Offal (liver, raw)
  
  6.4 mg
• Sparrow (meat, with bone and skin, raw)
  
  4.56 mg
• Pigeon (meat, without skin, raw)
  
  4.48 mg
• Chicken, Offal (heart, raw)
  
  4.41 mg
• Foie gras (boiled)
  
  4.38 mg
• Swine, Offal (kidney, raw)
  
  4.36 mg
• Cattle, Offal (kidney, raw)
  
  4.08 mg
• Chicken, Broiler meat (sasami, baked)
  
  3.16 mg
• Chicken, Broiler meat (sasami, raw)
  
  3.08 mg
• Swine, Offal (heart, raw)
  
  2.7 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  2.57 mg
• Chicken, Broiler meat (sasami, boiled)
  
  2.46 mg
• Swine (liver paste)
  
  2.35 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  2.32 mg
• Duck, wild (meat, without skin, raw)
  
  2.17 mg
• Cattle, Offal (heart, raw)
  
  2.16 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  2.15 mg