Table Of Animal Products Containing Vitamin B5

Table of animal products containing pantothenic acid

No.	amount		Share of the daily value per 100 g
1	Powdered chicken egg yolk	9.1 mg	181.3%
2	Fried chicken liver	8.3 mg	166.3%
3	Milk Powder Protein Supplements	8.0 mg	160.0%
4	Beef liver, stewed or fried	7.1 mg	142.2%
five	Raw goose liver	6.2 mg	123.7%
6	Duck liver, raw	6.2 mg	123.7%
7	Protein whey powder	5.5 mg	110.3%
eight	Pork liver fried or stewed	4.8 mg	95.5%
nine	Pork pancreas cooked	4.7 mg	94.8%
ten	Stewed turkey liver	4.4 mg	87.0%
eleven	Powdered egg substitutes	3.4 mg	67.7%
12	Brunust cheese	3.4 mg	67.0%
13	Raw egg yolk	3.0 mg	59.8%
fourteen	Stewed pork kidneys	2.9 mg	57.5%
fifteen	Abalone cooked	2.9 mg	57.4%
sixteen	Chicken hearts cooked	2.7 mg	53.1%
17	Pork heart, boiled or stewed	2.5 mg	49.4%
18	Powdered milk	2.3 mg	45.4%
nineteen	Baked trout	2,2 mg	44.8%
20	Baked salmon	1.9 mg	38.4%
21	Raw turkey egg	1.9 mg	37.8%
22	Duck egg, raw	1.9 mg	37.2%
23	Pork marrow cooked	1.8 mg	36.5%
24	Raw quail egg	1.8 mg	35.2%
25	Raw goose egg	1.8 mg	35.2%
26	Roquefort cheese	1.7 mg	34.6%
27	Blue cheeses	1.7 mg	34.6%
28	Baked chicken breast (skinless)	1.7 mg	34.2%
29	Boiled lobsters (lobsters, lobsters)	1.7 mg	33.3%
thirty	Boiled beef heart	1,6 mg	32.0%
31	Boiled beef kidneys	1,6 mg	31.2%
32	Raw chicken egg	1,5 mg	30.7%
33	Baked goose	1,5 mg	30.6%
34	Duck (duck meat) baked (meat without skin)	1,5 mg	30.0%
35	Boiled chicken egg (hard boiled)	1,4 mg	28.0%
36	Camembert cheese	1,4 mg	27.3%
37	Veal cooked	1,3 mg	26.6%
38	Baked salmon	1,3 mg	25.5%
39	Baked pink salmon	1.2 mg	24.7%
40	Foie gras canned	1.2 mg	24.0%
41	Baked chicken legs (meat with skin)	1.2 mg	23.8%
42	Raw ostrich meat, tenderloin	1.2 mg	23.6%
43	Limburger cheese	1.2 mg	23.5%
44	Fried chicken	1.2 mg	23.3%
45	Turkey thigh (fillet) baked	1.0 mg	20.3%
46	Red or black caviar, raw	1.0 mg	20.0%
47	Boiled crab	1.0 mg	19.9%
48	Baked mackerel	1.0 mg	19.8%
49	Chees Feta	1.0 mg	19.3%
50	Boiled mussels	1.0 mg	19.0%
51	Baked turkey (meat and skin of a whole carcass)	0.9 mg	19.0%
52	Rabbit meat cooked	0.9 mg	18.6%
53	Cooked beaver meat	0.9 mg	18.6%
54	Fried catfish	0.9 mg	18.2%
55	Canned anchovies (in oil)	0.9 mg	18.2%
56	Boiled octopus	0.9 mg	18.0%
57	Boiled turkey breast (fillet)	0.9 mg	18.0%
58	Baked turkey drumstick (skinless)	0.9 mg	18.0%
59	Cooked cuttlefish	0.9 mg	18.0%
60	Pork spleen cooked	0.9 mg	17.8%
61	Grouper baked	0.9 mg	17.4%
62	Baked sturgeon	0.9 mg	17.4%
63	Pike cooked	0.9 mg	17.4%
64	Baked carp	0.9 mg	17.4%
65	Baked seabass	0.9 mg	17.4%
66	Baked milk fish (hanos)	0.9 mg	17.3%
67	River perch baked	0.9 mg	17.3%
68	Baked Chinook salmon	0.9 mg	17.3%
69	Butter fish (escolar) smoked	0.9 mg	17.3%
70	Chum salmon baked	0.9 mg	17.3%
71	Mahi-mahi (corifena) baked	0.9 mg	17.3%
72	Baked pike perch	0.9 mg	17.3%
73	Baked Terpug	0.9 mg	17.3%
74	Philadelphia cheese	0.8 mg	16.8%
75	Coho salmon baked	0.8 mg	16.2%
76	Chicken egg white powder	0.8 mg	15.5%
77	Condensed milk	0.8 mg	15.0%
78	Boiled beef tongue	0.7 mg	14.9%
79	Roasted croaker	0.7 mg	14.8%
80	Fried smelt	0.7 mg	14.8%
81	Baked herring	0.7 mg	14.8%
82	Cooked lamb	0.7 mg	14.2%
83	Pork fillet cooked	0.7 mg	13.8%
84	Brie cheese	0.7 mg	13.8%
85	Yellowtail (lacedra) baked	0.7 mg	13.6%
86	Boiled shellfish	0.7 mg	13.6%
87	Baked tilapia	0.7 mg	13.3%
88	Pork light boiled	0.7 mg	13.3%
89	Baked catfish	0.7 mg	13.2%
90	Pork loin baked	0.6 mg	13.0%
91	Canned sardine in oil	0.6 mg	12.8%
92	Boiled or stewed light beef	0.6 mg	12.5%
93	Fried shark meat	0.6 mg	12.4%
94	Boiled crayfish	0.6 mg	11.6%
95	Cooked beefalo meat	0.6 mg	11.6%
96	Neuchatel cheese	0.6 mg	11.5%
97	Roasted beef brain	0.6 mg	11.4%
98	Boiled pork stomach	0.6 mg	11.3%
99	Gruyere cheese	0.6 mg	11.2%
100	Cottage cheese 2% fat	0.5 mg	10.5%
101	Cooked beef (meat without fat)	0.5 mg	10.4%
102	Cream cheese	0.5 mg	10.3%
103	Cooked squid (fried)	0.5 mg	10.2%
104	Boiled pork tongue	0.5 mg	10.1%
105	Provolone cheese	0.5 mg	9.5%
106	Parmesan cheese	0.5 mg	9.1%
107	Mozzarella cheese	0,4 mg	8.6%
108	Fontina cheese	0,4 mg	8.6%
109	Pecorino Romano cheese	0,4 mg	8.5%
110	Cooked pork tail	0,4 mg	8.5%
111	Baked swordfish	0,4 mg	8.3%
112	Baked halibut	0,4 mg	8.3%
113	Baked pollock	0,4 mg	8.3%
114	Cheshire cheese	0,4 mg	8.3%
115	Cheddar cheese	0,4 mg	8.2%
116	Sheep's milk	0,4 mg	8.1%
117	Kefir	0,4 mg	7.7%
118	Milk serum	0,4 mg	7.6%
119	Ryazhenka	0,4 mg	7.6%
120	Baked molva	0,4 mg	7.4%
121	Scallop cooked	0,4 mg	7.3%
122	Keso Fresco cheese	0,4 mg	7.2%
123	Cow's milk 2% fat	0,4 mg	7.1%
124	Swiss cheese	0,4 mg	7.1%
125	Baked oysters	0.3 mg	6.9%
126	Tilsiter cheese	0.3 mg	6.9%
127	Gouda cheese	0.3 mg	6.8%
128	Sea perch (red) baked	0.3 mg	6.6%
129	Baked Menёk	0.3 mg	6.4%
130	Whole cow's milk 3.7% fat	0.3 mg	6.3%
131	Goat milk	0.3 mg	6.2%
132	Omul baked	0.3 mg	6.2%
133	Canned horse mackerel	0.3 mg	6.1%
134	Edam cheese	0.3 mg	5.6%
135	Baked or smoked eel	0.3 mg	5.6%
136	Cheese Mexican Keso Chihuahua	0.3 mg	5.6%
137	Mexican cheese Anejo	0.3 mg	5.0%
138	Baked whiting	0.3 mg	5.0%
139	Ricotta cheese	0.2 mg	4.8%
140	Boiled pork legs	0.2 mg	4.8%
141	Mexican cheese Oaxaca	0.2 mg	4.6%
142	Fried flounder	0.2 mg	4.5%
143	Colby cheese	0.2 mg	4.2%
144	Monterey cheese	0.2 mg	4.2%
145	Port-Salu cheese	0.2 mg	4.2%
146	Raw egg white	0.2 mg	3.8%
147	Muenster cheese	0.2 mg	3.8%
148	Goat cheese	0.2 mg	3.8%
149	Monkfish cooked	0.2 mg	3.5%
150	Burbot baked	0.2 mg	3.5%
151	Canned tuna in its own juice	0.1 mg	3.0%
152	Boiled beef tripe	0.1 mg	1.9%
153	Pork intestines cooked	0.1 mg	1.7%