Vitamin B5

Vitamin B5, or pantothenic acid, is involved in energy metabolism and synthesis of coenzyme A.

Unit: mg

Foods highest in vitamin b5

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Food	Amount per 100 g	Category
Peanuts Variant: Raw	1.76 mg	Nuts
Chicken breast Variant: Cooked	1.74 mg	Meat
Chickpeas Variant: Dry	1.59 mg	Legumes
Egg Variant: Cooked	1.4 mg	Eggs
Oats Variant: Dry	1.35 mg	Cereals and grains
Lentils Variant: Raw	1.34 mg	Legumes
Buckwheat Variant: Raw	1.23 mg	Cereals and grains
White rice Variant: Raw	1.21 mg	Cereals and grains
Wholegrain wheat flour Variant: Dry	1.02 mg	Cereals and grains
Salmon Variant: Raw	0.95 mg	Fish and seafood
Mung beans Variant: Dry	0.91 mg	Legumes
Beef Variant: Cooked	0.91 mg	Meat
Raspberries Variant: Raw fruit	0.85 mg	Fruits
Cashews Variant: Roasted, unsalted	0.83 mg	Nuts
Red kidney beans Variant: Dry	0.78 mg	Legumes
White beans Variant: Dry	0.73 mg	Legumes
Cauliflower Variant: Raw	0.72 mg	Vegetables
Pork Variant: Pan-fried	0.71 mg	Meat
Dried apricots Variant: Dry	0.69 mg	Fruits
Pork Variant: Cooked	0.67 mg	Meat
Wheat pasta Variant: Wholegrain dry	0.66 mg	Cereals and grains
Tomato Variant: Raw	0.59 mg	Vegetables
Potato Variant: Boiled in water	0.57 mg	Vegetables
White wheat flour Variant: Dry	0.56 mg	Cereals and grains
Broccoli Variant: Raw	0.55 mg	Vegetables
Pistachios Variant: Roasted, unsalted	0.51 mg	Nuts
Mung beans Variant: Cooked	0.43 mg	Legumes
Wheat pasta Variant: Dry	0.43 mg	Cereals and grains
Parsley Variant: Raw	0.4 mg	Vegetables
Prunes Variant: Dry	0.38 mg	Fruits
Plain yoghurt Variant: Plain	0.37 mg	Dairy
Whole milk Variant: Liquid	0.36 mg	Dairy
Banana Variant: Raw	0.31 mg	Fruits
Oats Variant: Boiled in water	0.31 mg	Cereals and grains
Mango Variant: Raw fruit	0.31 mg	Fruits
Kefir Variant: Plain	0.31 mg	Dairy
Potato Variant: Raw, peeled	0.3 mg	Vegetables
Dill Variant: Raw	0.3 mg	Vegetables
Pumpkin Variant: Raw	0.3 mg	Vegetables
Eggplant Variant: Raw	0.28 mg	Vegetables
Mandarin Variant: Raw fruit	0.27 mg	Fruits
Celery stalk Variant: Raw	0.27 mg	Vegetables
Lentils Variant: Cooked	0.24 mg	Legumes
Asparagus Variant: Cooked	0.24 mg	Vegetables
Green beans Variant: Raw	0.23 mg	Vegetables
Cauliflower Variant: Cooked	0.23 mg	Vegetables
Onion Variant: Cooked	0.21 mg	Vegetables
Watermelon Variant: Raw fruit	0.2 mg	Fruits
Carrot Variant: Raw	0.2 mg	Vegetables
Zucchini Variant: Raw	0.2 mg	Vegetables
Turnip Variant: Raw	0.2 mg	Vegetables
Orange Variant: Fresh juice	0.19 mg	Fruits
Brown rice Variant: Cooked	0.19 mg	Cereals and grains
Mung bean sprouts Variant: Raw	0.17 mg	Vegetables
Orange Variant: Raw fruit	0.16 mg	Fruits
Peach Variant: Raw fruit	0.16 mg	Fruits
Beetroot Variant: Raw	0.16 mg	Vegetables
Wheat pasta Variant: Wholegrain cooked	0.16 mg	Cereals and grains
White rice Variant: Cooked	0.15 mg	Cereals and grains
Melon Variant: Raw fruit	0.15 mg	Fruits
Lemon Variant: Raw fruit	0.14 mg	Fruits
Plum Variant: Raw fruit	0.14 mg	Fruits
Lettuce Variant: Raw	0.14 mg	Vegetables
Garlic Variant: Raw	0.14 mg	Vegetables
Pumpkin Variant: Cooked	0.14 mg	Vegetables
Leek Variant: Raw	0.14 mg	Vegetables
Beetroot Variant: Cooked	0.14 mg	Vegetables
Chickpeas Variant: Cooked	0.14 mg	Legumes
Strawberry Variant: Raw fruit	0.13 mg	Fruits
Ginger Variant: Raw	0.13 mg	Vegetables
Blueberries Variant: Raw fruit	0.12 mg	Fruits
Green beans Variant: Cooked	0.12 mg	Vegetables
Wheat pasta Variant: Cooked	0.1 mg	Cereals and grains
Turnip Variant: Cooked	0.097 mg	Vegetables
Lemon Variant: Pure juice	0.091 mg	Fruits
Butter Variant: Unsalted	0.09 mg	Oils and fats
Raisins Variant: Dry	0.084 mg	Fruits
Red kidney beans Variant: Cooked	0.083 mg	Legumes
Eggplant Variant: Cooked	0.075 mg	Vegetables
Spinach Variant: Raw	0.065 mg	Vegetables
White beans Variant: Cooked	0.061 mg	Legumes
Apple Variant: Raw	0.058 mg	Fruits
Pear Variant: Raw	0.049 mg	Fruits
Water Variant: Drinking water	0 mg	Beverages
Sugared cola Variant: Drink	0 mg	Beverages