File:Food sources of pantothenic acid (pantothenic acid-rich foods).pdf

English: About 96.2% of foods contained pantothenic acid (also known as pantothenate and vitamin B₅). On the basis of the proposed method, the average (%) of foods containing appropriate pantothenic acid levels in food groups was 30.05%, of which 21.85% was the average of pantothenic acid source (good source of pantothenic acid) foods, and 8.2% was the average of high pantothenic acid (excellent source of pantothenic acid) foods. Poultry products with 88.58%, pork products with 76.22%, lamb, veal, and game products with 68.12%, baby foods with 58.54%, finfish and shellfish products with 55.02%, beef products with 48.19%, and dairy and egg products with 47.2% had the highest averages of foods containing appropriate pantothenic acid levels. Foods containing appropriate pantothenic acid levels were not found in two food groups (fats and oils; spices and herbs) and were few in five food groups (baked products; sweets; fruits and fruit juices; nut and seed products; snacks).

The highest amounts of pantothenic acid were found in energy drink (pantothenic acid-fortified), breakfast cereal (pantothenic acid-fortified), liver, formulated bar (pantothenic acid-fortified), water (pantothenic acid-fortified), infant formula (pantothenic acid-fortified), mushrooms (except maitake and morel), kidney, giblets, pancreas, protein shake (pantothenic acid-fortified), nutrition shake (pantothenic acid-fortified), heart, abalone, whey protein powder isolate, emu meat, brain, caribou meat, thymus, goose meat, trout, sunflower seed kernels, chocolate drink (pantothenic acid-fortified), liver cheese, country-style pork ribs, Braunschweiger (a liver sausage), Atlantic salmon, duck meat, pork Boston butt, egg yolks, veggie burgers (pantothenic acid-fortified), whey, cream of potato soup, chicken meat, liver sausage, liverwurst spread, veal whole shoulder (arm and blade), veal sirloin, northern lobster, sockeye salmon (not canned), cream of celery soup, chicken liver pate, veal arm, veal shank (fore and hind), turkey meat, omelet, pork sirloin, ostrich meat, bison chuck shoulder clod, chicken strips or fingers, coho salmon, veal blade, scrambled eggs, pork stomach, pork center loin, veal tongue, veal rib, bison top round, pork loin blade, protein bar (pantothenic acid-fortified), bison top sirloin, pork arm picnic, safflower seed kernels, veal top round, pork top loin, spleen, bluefin tuna, beef outside skirt steak, fireweed leaves, pink salmon (not canned), beef top blade steak, rice bran, chicken and rice, beef lungs, veal loin, elk meat, pheasant meat, lamb tenderloin, guinea hen meat, Pacific herring, and Gjetost cheese.

Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl. A new method for calculating pantothenic acid content and determining appropriate pantothenic acid levels in foods. SSRN 2022. DOI: 10.2139/ssrn.4133416