Meats High in Vitamin B5 (Pantothenic acid) (61st - 80th) (per 100 g edible portion)

• Guinea fowl (meat, without skin, raw)
  
  1.13 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  1.13 mg
• Duck, domesticated (meat, with skin, raw)
  
  1.13 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  1.12 mg
• Cattle, Beef product (smoked tongue)
  
  1.12 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  1.12 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  1.11 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  1.11 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  1.11 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  1.1 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  1.1 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  1.09 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  1.08 mg
• Common pheasant (meat, without skin, raw)
  
  1.07 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  1.07 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  1.07 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  1.07 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  1.07 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  1.06 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  1.06 mg