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

• Swine (roast pork)
  
  0.64 mg
• Chicken, Offal (cartilage bone, raw)
  
  0.64 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  0.65 mg
• Chicken, Offal (skin, breast, raw)
  
  0.65 mg
• Chicken (roast meat, canned with seasonings,)
  
  0.65 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  0.66 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  0.66 mg
• Cattle, Offal (large intestine, raw)
  
  0.66 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  0.66 mg
• Swine, Ham (bone-in)
  
  0.66 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  0.67 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  0.67 mg
• Swine, Sausage (lyoner)
  
  0.68 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  0.68 mg
• Swine, Ham (boneless)
  
  0.7 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  0.71 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  0.72 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  0.72 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0.72 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  0.72 mg