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

• Whale (sarashi-kujira)
  
  0 mg
• Swine (gelatin)
  
  0.08 mg
• Cattle, Offal (sinew, boiled)
  
  0.11 mg
• Whale (blubber, raw)
  
  0.11 mg
• Swine, Offal (feet, boiled)
  
  0.16 mg
• Cattle, Beef, Japanese beef cattle (rib loin, fat, raw)
  
  0.17 mg
• Bullfrog (meat, raw)
  
  0.18 mg
• Cattle, Imported beef (rib loin, fat, raw)
  
  0.2 mg
• Cattle, Beef product (corned beef, canned)
  
  0.2 mg
• Snapping turtle (meat, raw)
  
  0.2 mg
• Cattle, Beef product (canned with seasoning)
  
  0.22 mg
• Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
  
  0.24 mg
• Swine, Offal (small intestine, boiled)
  
  0.24 mg
• Chicken, Offal (skin, thigh, raw)
  
  0.25 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  0.26 mg
• Swine, Offal (large intestine, boiled)
  
  0.27 mg
• Swine, Pork, medium type breed (picnic shoulder, fat, raw)
  
  0.28 mg
• Whale (ventral groove meat, raw)
  
  0.29 mg
• Swine, Ham (mixed pressed)
  
  0.29 mg
• Swine, Pork, medium type breed (inside ham, fat, raw)
  
  0.3 mg