Meats High in Vitamin B5 (Pantothenic acid) (21st - 40th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, raw)
  
  2.06 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  1.96 mg
• Cattle, Offal (tail, raw)
  
  1.95 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  1.92 mg
• Japanese quail (meat, with skin, raw)
  
  1.85 mg
• Swine, Ham (uncooked ham, ripened)
  
  1.81 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  1.74 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  1.68 mg
• Chicken, Fowl meat (sasami, raw)
  
  1.68 mg
• Aigamo (meat, with skin, raw)
  
  1.67 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  1.57 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  1.54 mg
• Turkey (meat, without skin, raw)
  
  1.51 mg
• Swine, Offal (tongue, raw)
  
  1.49 mg
• Chicken (ground meat, raw)
  
  1.36 mg
• Swine, Sausage (liver)
  
  1.36 mg
• Swine, Ham (uncooked ham, fresh)
  
  1.36 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  1.34 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  1.33 mg
• Cattle, Offal (tongue, raw)
  
  1.32 mg