Table of animal products containing pantothenic acid
numberQuantity 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%

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