Meats Low in Vitamin B5 (Pantothenic acid) (221st - 240th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, without skin, boiled)
  
  1.92 mg
• Cattle, Offal (tail, raw)
  
  1.95 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  1.96 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  2.06 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  2.15 mg
• Cattle, Offal (heart, raw)
  
  2.16 mg
• Duck, wild (meat, without skin, raw)
  
  2.17 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  2.32 mg
• Swine (liver paste)
  
  2.35 mg
• Chicken, Broiler meat (sasami, boiled)
  
  2.46 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  2.57 mg
• Swine, Offal (heart, raw)
  
  2.7 mg
• Chicken, Broiler meat (sasami, raw)
  
  3.08 mg
• Chicken, Broiler meat (sasami, baked)
  
  3.16 mg
• Cattle, Offal (kidney, raw)
  
  4.08 mg
• Swine, Offal (kidney, raw)
  
  4.36 mg
• Foie gras (boiled)
  
  4.38 mg
• Chicken, Offal (heart, raw)
  
  4.41 mg
• Pigeon (meat, without skin, raw)
  
  4.48 mg
• Sparrow (meat, with bone and skin, raw)
  
  4.56 mg