number | Quantity | Percentage of daily value per 100 g | |
---|---|---|---|
1 | Yolk of chicken egg in powder form | 9,1 mg | 181,3% |
2 | Chicken liver roast | 8,3 mg | 166,3% |
3 | Milk Protein Supplements powder | 8,0 mg | 160,0% |
4 | Beef liver stewed or fried | 7,1 mg | 142,2% |
5 | Goose liver raw | 6,2 mg | 123,7% |
6 | duck liver raw | 6,2 mg | 123,7% |
7 | Whey protein powder | 5,5 mg | 110,3% |
8 | Pork liver fried or stewed | 4,8 mg | 95,5% |
9 | Pork pancreas cooked | 4,7 mg | 94,8% |
10 | Turkey liver I understand | 4,4 mg | 87,0% |
11 | Egg substitutes in powder form | 3,4 mg | 67,7% |
12 | Brunust cheese | 3,4 mg | 67,0% |
13 | Egg yolk raw | 3,0 mg | 59,8% |
14 | Pork kidney stewed | 2,9 mg | 57,5% |
15 | Sea ears cooked | 2,9 mg | 57,4% |
16 | chicken hearts cooked | 2,7 mg | 53,1% |
17 | Pork heart boiled or stewed | 2,5 mg | 49,4% |
18 | Milk powder | 2,3 mg | 45,4% |
19 | Trout baked | 2,2 mg | 44,8% |
20 | Salmon baked | 1,9 mg | 38,4% |
21 | turkey egg raw | 1,9 mg | 37,8% |
22 | Duck egg raw | 1,9 mg | 37,2% |
23 | pig brain cooked | 1,8 mg | 36,5% |
24 | Egg quail raw | 1,8 mg | 35,2% |
25 | Goose egg raw | 1,8 mg | 35,2% |
26 | Roquefort cheese | 1,7 mg | 34,6% |
27 | Cheeses with mold | 1,7 mg | 34,6% |
28 | Chicken breast baked (no skin) | 1,7 mg | 34,2% |
29 | Lobsters (lobsters, lobsters) boiled | 1,7 mg | 33,3% |
30 | beef heart boiled | 1,6 mg | 32,0% |
31 | beef kidney boiled | 1,6 mg | 31,2% |
32 | Chicken egg raw | 1,5 mg | 30,7% |
33 | Goose baked | 1,5 mg | 30,6% |
34 | Duck (duck meat) baked (meat without skin) | 1,5 mg | 30,0% |
35 | Chicken egg boiled (hard boiled) | 1,4 mg | 28,0% |
36 | Camembert cheese | 1,4 mg | 27,3% |
37 | Veal cooked | 1,3 mg | 26,6% |
38 | Red salmon baked | 1,3 mg | 25,5% |
39 | Pink salmon baked | 1,2 mg | 24,7% |
40 | Foie gras canned | 1,2 mg | 24,0% |
41 | Chicken legs baked (meat with skin) | 1,2 mg | 23,8% |
42 | ostrich meat raw, tenderloin | 1,2 mg | 23,6% |
43 | Cheese Limburger | 1,2 mg | 23,5% |
44 | Chicken roast | 1,2 mg | 23,3% |
45 | Turkey thigh (fillet) baked | 1,0 mg | 20,3% |
46 | Caviar red or black raw | 1,0 mg | 20,0% |
47 | Crab boiled | 1,0 mg | 19,9% |
48 | Mackerel baked | 1,0 mg | 19,8% |
49 | Chees Feta | 1,0 mg | 19,3% |
50 | Mussels boiled | 1,0 mg | 19,0% |
51 | Turkey baked (meat and skin of a whole carcass) | 0,9 mg | 19,0% |
52 | Rabbit meat cooked | 0,9 mg | 18,6% |
53 | beaver meat cooked | 0,9 mg | 18,6% |
54 | Catfish fried | 0,9 mg | 18,2% |
55 | Anchovies canned (in oil) | 0,9 mg | 18,2% |
56 | Octopus boiled | 0,9 mg | 18,0% |
57 | Turkey breast (fillet) boiled | 0,9 mg | 18,0% |
58 | Turkey drumstick baked (no skin) | 0,9 mg | 18,0% |
59 | Cuttlefish cooked | 0,9 mg | 18,0% |
60 | Pork spleen cooked | 0,9 mg | 17,8% |
61 | Grouper baked | 0,9 mg | 17,4% |
62 | Sturgeon baked | 0,9 mg | 17,4% |
63 | Pike cooked | 0,9 mg | 17,4% |
64 | Carp baked | 0,9 mg | 17,4% |
65 | Sea bass baked | 0,9 mg | 17,4% |
66 | Milkfish (hanos) baked | 0,9 mg | 17,3% |
67 | River perch baked | 0,9 mg | 17,3% |
68 | Chinook baked | 0,9 mg | 17,3% |
69 | Butterfish (escolar) a lot | 0,9 mg | 17,3% |
70 | Keta baked | 0,9 mg | 17,3% |
71 | Mahi-mahi (coryphena) baked | 0,9 mg | 17,3% |
72 | Zander baked | 0,9 mg | 17,3% |
73 | Terpug baked | 0,9 mg | 17,3% |
74 | Philadelphia cheese | 0,8 mg | 16,8% |
75 | Coho baked | 0,8 mg | 16,2% |
76 | Chicken egg protein in powder form | 0,8 mg | 15,5% |
77 | Condensed milk | 0,8 mg | 15,0% |
78 | Beef tongue boiled | 0,7 mg | 14,9% |
79 | Gorbyl fried | 0,7 mg | 14,8% |
80 | Smelt roast | 0,7 mg | 14,8% |
81 | Herring baked | 0,7 mg | 14,8% |
82 | Mutton cooked | 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 | Shellfish boiled | 0,7 mg | 13,6% |
87 | Tilapia baked | 0,7 mg | 13,3% |
88 | Pig lung boiled | 0,7 mg | 13,3% |
89 | Catfish baked | 0,7 mg | 13,2% |
90 | Pork loin baked | 0,6 mg | 13,0% |
91 | Sardine canned in oil | 0,6 mg | 12,8% |
92 | beef lung boiled or stewed | 0,6 mg | 12,5% |
93 | shark meat roast | 0,6 mg | 12,4% |
94 | Cancers boiled | 0,6 mg | 11,6% |
95 | Bifalo meat cooked | 0,6 mg | 11,6% |
96 | Cheese Neuchâtel | 0,6 mg | 11,5% |
97 | beef brain fried | 0,6 mg | 11,4% |
98 | Pork stomach boiled | 0,6 mg | 11,3% |
99 | Gruyere cheese | 0,6 mg | 11,2% |
100 | Curd 2% fat | 0,5 mg | 10,5% |
101 | Beef cooked (meat without fat) | 0,5 mg | 10,4% |
102 | Cream cheese | 0,5 mg | 10,3% |
103 | Squid cooked (fried) | 0,5 mg | 10,2% |
104 | Pig tongue boiled | 0,5 mg | 10,1% |
105 | Cheese Provolone | 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 | Cheese Pecorino Romano | 0,4 mg | 8,5% |
110 | pig tail cooked | 0,4 mg | 8,5% |
111 | Swordfish baked | 0,4 mg | 8,3% |
112 | Halibut baked | 0,4 mg | 8,3% |
113 | Alaska Pollock baked | 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 | Molva baked | 0,4 mg | 7,4% |
121 | Scallop cooked | 0,4 mg | 7,3% |
122 | Cheese Queso Fresco | 0,4 mg | 7,2% |
123 | cow milk 2% fat | 0,4 mg | 7,1% |
124 | Swiss Cheese | 0,4 mg | 7,1% |
125 | oysters baked | 0,3 mg | 6,9% |
126 | Sir Tilziter | 0,3 mg | 6,9% |
127 | Gouda cheese | 0,3 mg | 6,8% |
128 | Sea bass (red) baked | 0,3 mg | 6,6% |
129 | Little baked | 0,3 mg | 6,4% |
130 | Milk whole cow 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 | Horse mackerel canned | 0,3 mg | 6,1% |
134 | Edam cheese | 0,3 mg | 5,6% |
135 | Acne baked or smoked | 0,3 mg | 5,6% |
136 | Cheese Mexican Queso Chihuahua | 0,3 mg | 5,6% |
137 | Mexican Añejo Cheese | 0,3 mg | 5,0% |
138 | Merlang baked | 0,3 mg | 5,0% |
139 | Cheese Ricotta | 0,2 mg | 4,8% |
140 | Pork legs boiled | 0,2 mg | 4,8% |
141 | Cheese Mexican Oaxaca | 0,2 mg | 4,6% |
142 | Flounder roast | 0,2 mg | 4,5% |
143 | Colby cheese | 0,2 mg | 4,2% |
144 | Monterey cheese | 0,2 mg | 4,2% |
145 | Port-Salut cheese | 0,2 mg | 4,2% |
146 | Egg white raw | 0,2 mg | 3,8% |
147 | Munster cheese | 0,2 mg | 3,8% |
148 | goat cheese | 0,2 mg | 3,8% |
149 | Angler cooked | 0,2 mg | 3,5% |
150 | Burbot baked | 0,2 mg | 3,5% |
151 | Tuna canned in own juice | 0,1 mg | 3,0% |
152 | Beef tripe boiled | 0,1 mg | 1,9% |
153 | Pork intestines cooked | 0,1 mg | 1,7% |
View the entire table of herbal products ➤
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