Meats High in Vitamin B5 (Pantothenic acid) (181st - 200th) (per 100 g edible portion)

• Chicken, Offal (skin, breast, raw)
  
  0.65 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.65 mg
• Chicken, Offal (cartilage bone, raw)
  
  0.64 mg
• Swine (roast pork)
  
  0.64 mg
• Swine, Bacon
  
  0.64 mg
• Cattle, Offal (omasum, raw)
  
  0.64 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  0.64 mg
• Swine, Sausage (semi-dry)
  
  0.62 mg
• Swine, Loin
  
  0.62 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0.62 mg
• Swine, Sausage (frankfurter)
  
  0.61 mg
• Swine, Offal (stomach, boiled)
  
  0.59 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  0.58 mg
• Swine, Ham (loin)
  
  0.57 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  0.57 mg
• Wasp (maggot, canned with seasoning)
  
  0.52 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  0.52 mg
• Swine, Ham (chopped)
  
  0.5 mg
• Swine, Ham (pressed)
  
  0.5 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  0.5 mg