All nutrients

Vitamin B5 (pantothenic acid)

Pantothenic acid. It contributes to normal energy-yielding metabolism and to the normal synthesis of certain hormones. Its name comes from the Greek for everywhere, because it is present in nearly all foods.

Adult daily reference intake: 6 mg

Sources: MedlinePlus (US National Library of Medicine), EU Regulation 432/2012, authorized health claims

Best food sources of vitamin B5 (pantothenic acid)

Richest foods in each food group, per 100 g. Some foods, such as dried herbs, spices and oils, are eaten in far smaller amounts than 100 g, so a high rank does not always mean a meaningful contribution to a meal.

miscellaneous120 foods measured

  1. 1Royal jelly133 mg2217%
  2. 2Baker's yeast, dehydrated13.5 mg225%
  3. 3Rice bran7.39 mg123%
  4. 4Nutritional yeast5.14 mg86%
  5. 5Baker's yeast, compressed4.2 mg70%
  6. 6Spirulina, (spirulina sp.), dried3.48 mg58%
  7. 7Seaweed, agar, dried3.02 mg50%
  8. 8Paprika2.51 mg42%

fruits, vegetables, legumes and nuts462 foods measured

  1. 1Shiitake mushroom, dried21.9 mg365%
  2. 2Sunflower seed, grilled, salted7.04 mg117%
  3. 3Shiitake mushroom, cooked3.59 mg60%
  4. 4Cep or boletus mushroom, raw2.7 mg45%
  5. 5Button mushroom or cultivated mushroom, sautéed/pan-fried, without fat2.33 mg39%
  6. 6Button mushroom or cultivated mushroom, boiled/cooked in water2.16 mg36%
  7. 7Tomato, dried2.09 mg35%
  8. 8Split pea, dried1.88 mg31%

meat, egg and fish512 foods measured

  1. 1Liver, lamb, cooked12.6 mg210%
  2. 2Liver, poultry, cooked8.77 mg146%
  3. 3Liver, young cow, cooked8.5 mg142%
  4. 4Egg yolk, powder8.42 mg140%
  5. 5Liver, young cow, raw7.44 mg124%
  6. 6Liver, chicken, cooked6.67 mg111%
  7. 7Liver, pork, raw6.53 mg109%
  8. 8Liver, chicken, raw6.41 mg107%

sugar and confectionery168 foods measured

  1. 1Breakfast cereals, diet, plain or with honey, fortified with vitamins and chemical elements6.98 mg116%
  2. 2Muesli, crunchy, with fruits or dried fruits, fortified with vitamins and chemical elements6.75 mg113%
  3. 3Breakfast cereals, diet, plain, not fortified6 mg100%
  4. 4Breakfast cereals, diet, with fruits, fortified with vitamins and chemical elements5.79 mg97%
  5. 5Breakfast cereals, corn flakes, plain, fortified with vitamins and chemical elements5.51 mg92%
  6. 6Breakfast cereals, diet, with chocolate, fortified with vitamins and chemical elements5.46 mg91%
  7. 7Breakfast cereals, filled with chocolate or chocolate-hazelnuts, fortified with vitamins and chemical elements5.4 mg90%
  8. 8Breakfast cereals, puffed/popped corn, with honey, fortified with vitamins and chemical elements5.28 mg88%

beverages119 foods measured

  1. 1Malted cocoa or chocolate powder for beverage, with sugar6.02 mg100%
  2. 2Cocoa or chocolate powder, for beverages, with sugar, fortified with vitamins2.2 mg37%
  3. 3Energy drink, without sugar and with artificial sweetener(s)2 mg33%
  4. 4Energy drink, with sugar1.76 mg29%
  5. 5Cocoa or chocolate powder, for beverages, with sugar, fortified with vitamins and chemical elements1.61 mg27%
  6. 6Tea leaf1.3 mg22%
  7. 7Mixed fruits juice, reconstituted from a concentrate, multivitamin1.28 mg21%
  8. 8Mixed fruits juice, orange based, multivitamin1.19 mg20%

milk and milk products203 foods measured

  1. 1Milk, powder, skimmed3.5 mg58%
  2. 2Milk, powder, semi-skimmed3.07 mg51%
  3. 3Saint-Marcellin cheese, from cow's milk2.49 mg42%
  4. 4Milk, powder, whole2.27 mg38%
  5. 5Langres cheese, from cow's milk2.18 mg36%
  6. 6Condensed milk, without sugar, whole2.16 mg36%
  7. 7Crottin de Chavignol cheese, from goat's milk2.15 mg36%
  8. 8Saint-Felicien cheese, from cow's milk2.11 mg35%

ice cream and sorbet17 foods measured

  1. 1Ice cream, cone, mini2.24 mg37%
  2. 2Profiteroles (chou pastry), with vanilla ice cream and chocolate sauce0.6 mg10%
  3. 3Ice cream, luxury, in cup0.57 mg9%
  4. 4Ice cream, chocolate coated0.56 mg9%
  5. 5Iced nougat0.52 mg9%
  6. 6baked Alaska0.37 mg6%
  7. 7Ice cream, cone (normal size)0.35 mg6%
  8. 8Ice cream, in box0.31 mg5%

cereal products109 foods measured

  1. 1Salty snacks, crackers, reduced fat1.9 mg32%
  2. 2Amaranth, raw1.46 mg24%
  3. 3Rye, whole, raw1.4 mg23%
  4. 4Oat, raw1.35 mg23%
  5. 5Couscous (precooked durum wheat semolina), raw1.24 mg21%
  6. 6Buckwheat, whole, raw1.23 mg21%
  7. 7Rice, brown, raw1.1 mg18%
  8. 8Wild rice, raw1.1 mg18%

Other27 foods measured

  1. 1Soya flour1.7 mg28%
  2. 2Rye flour, type 1701.46 mg24%
  3. 3Buckwheat flour1.45 mg24%
  4. 4Oatmeal flakes1.31 mg22%
  5. 5Wheat flour, type 1501.02 mg17%
  6. 6Rice flour0.97 mg16%
  7. 7Wheat flour, type 55 (for pastry)0.84 mg14%
  8. 8Millet flour0.74 mg12%

fats and oils21 foods measured

  1. 1Vegetable fat (margarine type), 50-63% fat, light, lightly salted0.26 mg4%
  2. 2Blended fat (vegetable and animal origins), spreadable, 30-40% fat0.24 mg4%
  3. 3Pork fat, raw0.12 mg2%
  4. 4Butter, 82% fat, unsalted0.11 mg2%
  5. 5Butter, 80% fat, lightly salted0.11 mg2%
  6. 6Butter, unknown fat content , half-salted (average)0.11 mg2%
  7. 7Butter, unknown fat content , unsalted (average)0.11 mg2%
  8. 8Vegetable fat (margarine type), spreadable, 30-40% fat, light, lightly salted0.11 mg2%

Values per 100 g from CIQUAL. Percentages are shares of the adult daily reference intake (EU Regulation 1169/2011, fiber from EFSA). Foods whose value is below the detection limit or reported as traces are not ranked, since the amount is unknown rather than zero.