Meats Low in Vitamin B5 (Pantothenic acid) (201st - 220th) (per 100 g edible portion)

• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  1.29 mg
• Swine, Ground meat (raw)
  
  1.3 mg
• Chicken, Offal (gizzard, raw)
  
  1.3 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  1.31 mg
• Cattle, Offal (tongue, raw)
  
  1.32 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  1.33 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  1.34 mg
• Swine, Ham (uncooked ham, fresh)
  
  1.36 mg
• Swine, Sausage (liver)
  
  1.36 mg
• Chicken (ground meat, raw)
  
  1.36 mg
• Swine, Offal (tongue, raw)
  
  1.49 mg
• Turkey (meat, without skin, raw)
  
  1.51 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  1.54 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  1.57 mg
• Aigamo (meat, with skin, raw)
  
  1.67 mg
• Chicken, Fowl meat (sasami, raw)
  
  1.68 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  1.68 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  1.74 mg
• Swine, Ham (uncooked ham, ripened)
  
  1.81 mg
• Japanese quail (meat, with skin, raw)
  
  1.85 mg