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

• Whale (meat, lean, raw)
  
  0.31 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  0.31 mg
• Swine, Pork, medium type breed (outside ham, fat, raw)
  
  0.31 mg
• Cattle, Offal (abomasum, boiled)
  
  0.34 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  0.35 mg
• Cattle, Offal (uterus, boiled)
  
  0.35 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  0.36 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  0.38 mg
• Swine, Pork, large type breed (outside ham, fat, raw)
  
  0.38 mg
• Swine, Offal (uterus, raw)
  
  0.38 mg
• Cattle, Beef, dairy fattened steer (chuck, fat, raw)
  
  0.42 mg
• Swine, Sausage (mixed)
  
  0.42 mg
• Cattle, Beef, dairy fattened steer (inside round, fat, raw)
  
  0.43 mg
• Rice hopper (tsukudani)
  
  0.43 mg
• Cattle, Offal (reticulum, boiled)
  
  0.44 mg
• Swine, Pork, large type breed (loin, fat, raw)
  
  0.44 mg
• Goat (meat, lean, raw)
  
  0.45 mg
• Cattle, Imported beef (inside round, fat, raw)
  
  0.46 mg
• Swine, Pork, medium type breed (boston butt, fat, raw)
  
  0.47 mg
• Swine, Offal (cartilage, boiled)
  
  0.47 mg