Table 10.

Pantothenic acid contents in selected foodstuffs.

Food	Pantothenic Acid Content (μg/100 g)	References
Oat	800–1350	[339,671]
Wheat	950–1200	[339,671]
Rice, brown	660–1860	[61,99,109,339,467]
Rice, white	250–1080	[61,99,109,467,671]
Maize	420–650	[339,671,705]
Rye	1340–1460	[339,512]
Barley	280	[339]
Millet	850	[339]
Sorghum	1550–1630	[468]
Soybean	793–1431	[101,710]
Lentil	1030–1430	[710]
Peanut	1412–1767	[714,715]
Macadamia nut	800	[716]
Pistachio nut	470–500	[716,717]
Hazelnut	900	[716]
Walnut	470–600	[716,717]
Almond	300–471	[716,718,719,720,721]
Garlic	596	[101]
Potato	350–440	[98,671]
Carrot	270	[98]
Cabbage	210	[98]
Tomato	290–320	[98,671]
Broccoli	610–1300	[98,671]
Cauliflower	1010–1040	[98,671]
Spinach	280	[98]
Orange	240–370	[671,699]
Avocado	1390–1460	[101,717]
Strawberry	300–370	[98,671,699]
Apple	61–100	[98,101,671]
Pear	70	[699]
White bread	300–460	[99,699]
Brown bread	630–760	[99,699,705]
Pork	500–700	[101,671,722]
Beef	500–750	[101,671,722,723]
Chicken breast	870–1500	[101,724,725]
Liver, beef	7170–7900	[101,671]
Liver, pork	6650–6800	[101,671]
Tuna	230–500	[102,705]
Sardines	690–1090	[102,705]
Oyster mushroom	1300	[470]
Button mushroom	1360	[470]
Baker’s yeasts	4900	[101]
Milk	320–580	[106,471,671,699]
Yogurt	450–500	[106,699]
Cheese, cheddar	413–500	[101,699]
Eggs	1350–1600	[107,671]