Vitamin B5 (pantothenic acid) in Plant Products

List of plant products with a high vitamin B5 (pantothenic acid) content.

№ The amount of Percent Daily Value (DV) per 100 g
1 Rice bran 7.39mg 147.8%
2 Dry roasted sunflower seeds 7.04mg 140.8%
3 Sunflower seed flour 6.6mg 132%
4 Shiitake mushrooms 3.59mg 71.8%
5 Sesame flour 2.93mg 58.6%
6 Wheat bran 2.18mg 43.6%
7 Triticale flour 2.17mg 43.4%
8 Jew's ear mushroom 1.99mg 39.8%
9 Soy meal 1.98mg 39.6%
10 Peanuts 1.77mg 35.4%
11 Black walnuts 1.66mg 33.2%
12 Brown rice flour 1.59mg 31.8%
13 Chickpeas 1.59mg 31.8%
14 Brown mushrooms 1.5mg 30%
15 White mushrooms 1.5mg 30%
16 Oat bran 1.49mg 29.8%
17 White mushrooms (cooked) 1.45mg 29%
18 Black pepper 1.4mg 28%
19 Avocado 1.39mg 27.8%
20 Fireweed 1.36mg 27.2%
21 Enoki mushrooms 1.35mg 27%
22 Oyster mushrooms 1.29mg 25.8%
23 Millet flour 1.27mg 25.4%
24 Portabella mushrooms 1.26mg 25.2%
25 Raw buckwheat 1.23mg 24.6%
26 Roasted cashews 1.22mg 24.4%
27 Chicory greens 1.16mg 23.2%
28 Sunflower seeds 1.13mg 22.6%
29 Chanterelle mushrooms 1.08mg 21.6%
30 Pea sprouts 1.03mg 20.6%
31 Roasted peanuts 1.01mg 20.2%
32 Sisymbrium seeds 1mg 20%
33 Flaxseed 0.99mg 19.8%
34 Chili pepper 0.96mg 19.2%
35 Wheat sprouts 0.95mg 19%
36 Soy bean sprouts 0.93mg 18.6%
37 Beechnuts 0.93mg 18.6%
38 Dry roasted hazelnuts 0.92mg 18.4%
39 Oregano 0.92mg 18.4%
40 Hazelnuts 0.92mg 18.4%
41 Endive 0.9mg 18%
42 Chili powder 0.89mg 17.8%
43 Mullet 0.88mg 17.6%
44 Snapper 0.87mg 17.4%
45 Cashew nuts 0.86mg 17.2%
46 Pecans 0.86mg 17.2%
47 Extra-firm tofu 0.84mg 16.8%
48 Escarole 0.83mg 16.6%
49 Wheat bread 0.82mg 16.4%
50 Rice flour 0.82mg 16.4%
51 Mustard seed 0.81mg 16.2%
52 Dates (medjool) 0.81mg 16.2%
53 Rosemary 0.8mg 16%
54 Raw sweet potato 0.8mg 16%
55 Dried coconut meat 0.8mg 16%
56 Anise seed 0.8mg 16%
57 Cooked sweet corn 0.79mg 15.8%
58 Rice bran bread 0.78mg 15.6%
59 Macadamia nuts 0.76mg 15.2%
60 Pumpkin seed 0.75mg 15%
61 Pinto beans sprouts 0.74mg 14.8%
62 Sweet corn 0.72mg 14.4%
63 Wakame 0.7mg 14%
64 Toasted sesame seeds 0.68mg 13.6%
65 Rye crispbread 0.68mg 13.6%
66 Cauliflower 0.67mg 13.4%
67 Rye flour 0.67mg 13.4%
68 Whole grain corn flour 0.66mg 13.2%
69 Whole-wheat bread 0.65mg 13%
70 Kelp 0.64mg 12.8%
71 Lentils 0.64mg 12.8%
72 Butternuts 0.63mg 12.6%
73 Caramel 0.62mg 12.4%
74 Cooked broccoli 0.62mg 12.4%
75 Whole-wheat flour 0.6mg 12%
76 Dry roasted macadamias 0.6mg 12%
77 Parsnips 0.6mg 12%
78 Garlic 0.6mg 12%
79 Peas 0.6mg 12%
80 Dates (deglet noor) 0.59mg 11.8%
81 Sweet potato 0.58mg 11.6%
82 Lentil sprouts 0.58mg 11.6%
83 Barley malt flour 0.58mg 11.6%
84 Broccoli 0.57mg 11.4%
85 Walnuts 0.57mg 11.4%
86 Coriander 0.57mg 11.4%
87 Alfalfa sprouts 0.56mg 11.2%
88 Potatoes 0.56mg 11.2%
89 Turmeric 0.54mg 10.8%
90 Whole grain sorghum flour 0.54mg 10.8%
91 Wheat bran bread 0.54mg 10.8%
92 Laver 0.52mg 10.4%
93 Hotdog 0.52mg 10.4%
94 Pistachio nuts 0.52mg 10.4%
95 Dried apricots 0.52mg 10.4%
96 Dry roasted pistachio nuts 0.51mg 10.2%
97 Clove 0.51mg 10.2%
98 Boiled potatoes 0.51mg 10.2%
99 Cooked cauliflower 0.51mg 10.2%
100 Pili nuts 0.48mg 9.6%
101 Ground ginger 0.48mg 9.6%
102 Chestnuts 0.48mg 9.6%
103 Potato starch 0.47mg 9.4%
104 Almonds 0.47mg 9.4%
105 Mashed potatoes (milk and butter added) 0.47mg 9.4%
106 French fried potatoes 0.46mg 9.2%
107 Breadfruit 0.46mg 9.2%
108 Guava 0.45mg 9%
109 Cooked rapini 0.45mg 9%
110 Morel mushrooms 0.44mg 8.8%
111 Buckwheat flour 0.44mg 8.8%
112 Rye bread 0.44mg 8.8%
113 Wheat flour 0.44mg 8.8%
114 Arugula 0.44mg 8.8%
115 Adzuki beans 0.43mg 8.6%
116 Medium-grain white rice 0.41mg 8.2%
117 Cowpeas 0.41mg 8.2%
118 Mung beans 0.41mg 8.2%
119 Thyme 0.41mg 8.2%
120 Parsley 0.4mg 8%
121 Black currant 0.4mg 8%
122 Short-grain white rice 0.4mg 8%
123 Jerusalem artichoke 0.4mg 8%
124 Dill weed 0.4mg 8%
125 Mamey sapote 0.4mg 8%
126 Edamame 0.4mg 8%
127 Yogurt 0.39mg 7.8%
128 Medium-grain brown rice 0.39mg 7.8%
129 Carambola 0.39mg 7.8%
130 Long-grain white rice 0.39mg 7.8%
131 Turnip greens 0.38mg 7.6%
132 Mung bean sprouts 0.38mg 7.6%
133 Long-grain brown rice 0.38mg 7.6%
134 Pomegranates 0.38mg 7.6%
135 Soy sauce (tamari) 0.38mg 7.6%
136 Salsify 0.37mg 7.4%
137 Couscous 0.37mg 7.4%
138 Kidney bean sprouts 0.37mg 7.4%
139 Buckwheat 0.36mg 7.2%
140 Cinnamon 0.36mg 7.2%
141 Burdock root 0.35mg 7%
142 Cherimoya 0.35mg 7%
143 Bulgur 0.34mg 6.8%
144 Peppermint 0.34mg 6.8%
145 Taro root 0.34mg 6.8%
146 Bananas 0.33mg 6.6%
147 Raspberries 0.33mg 6.6%
148 Spirulina 0.33mg 6.6%
149 Onion rings 0.33mg 6.6%
150 Poppy seeds 0.32mg 6.4%
151 Chives 0.32mg 6.4%
152 Chicory roots 0.32mg 6.4%
153 Parboiled rice 0.32mg 6.4%
154 Rapini 0.32mg 6.4%
155 Roasted almonds 0.32mg 6.4%
156 Pigeon peas 0.32mg 6.4%
157 Red bell peppers 0.32mg 6.4%
158 Pine nuts 0.31mg 6.2%
159 Yam 0.31mg 6.2%
160 Watercress 0.31mg 6.2%
161 Acerola 0.31mg 6.2%
162 Brussels sprouts 0.31mg 6.2%
163 Figs 0.3mg 6%
164 Coconut meat 0.3mg 6%
165 Pink beans 0.3mg 6%
166 Pumpkin 0.3mg 6%
167 Raw potatoes 0.3mg 6%
168 Cranberries 0.3mg 6%
169 Sesame seeds 0.29mg 5.8%
170 Shallots 0.29mg 5.8%
171 Zucchini 0.29mg 5.8%
172 Gooseberries 0.29mg 5.8%
173 Cooked chickpeas 0.29mg 5.8%
174 Pomegranate juice 0.29mg 5.8%
175 Tempeh 0.28mg 5.6%
176 Blackberry 0.28mg 5.6%
177 Parboiled brown rice 0.28mg 5.6%
178 Asparagus 0.27mg 5.4%
179 Carrots 0.27mg 5.4%
180 Maitake mushroom 0.27mg 5.4%
181 Radicchio 0.27mg 5.4%
182 Hydrolyzed soy sauce 0.27mg 5.4%
183 Collard greens 0.27mg 5.4%
184 Navy beans 0.27mg 5.4%
185 Grapefruit 0.26mg 5.2%
186 Plantains 0.26mg 5.2%
187 Cucumber 0.26mg 5.2%
188 Lima beans 0.26mg 5.2%
189 Mustard 0.25mg 5%
190 Soursop 0.25mg 5%
191 Cooked brussels sprouts 0.25mg 5%
192 Sapodilla 0.25mg 5%
193 Oranges 0.25mg 5%
194 Beet greens 0.25mg 5%
195 Spearmint 0.25mg 5%
196 Chayote 0.25mg 5%
197 Celery 0.25mg 5%
198 Okra 0.25mg 5%
199 Loganberries 0.24mg 4.8%
200 Pancakes 0.24mg 4.8%