Nutrient Information: Pantothenic acid (Vitamin B-5)

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Nutrient Key Information 
Nutrient Name: Pantothenic acid (Vitamin B-5)
Nutrient Category: Vitamins and Other Components
Measuring Unit: mg
Nutrient Summary: Pantothenic acid (also called Vitamin B5) is a component of coenzyme A (CoA), which is essential for fatty acid synthesis and degradation.
Nutrient Function: Pantothenic acid main function is in the synthesis of coenzyme A (CoA) and acyl carrier protein, both of them are for fatty acid synthesis. It is involved in more than 100 different steps in the synthesis of lipids, steroid hormones, neurotransmitters, and hemoglobin.

• Fat metabolism: help to break down fats
• Hormone production
• Nervous system function
• Red blood cell formation

1. the absorption rate decreases at higher concentrations of intake.
2. as a B vitamin, Pantothenic acid is water-soluble. Water-soluble vitamin moves directly into the blood, and not well stored in the body.

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Food Sources

Pantothenic acid is widely distributed in foods:

• Organ meat: such as chicken liver, beef liver, pork liver, pork kidney
• Seafood: such as trout, salmon, lobster, tuna
• Poultry: such as chicken and turkey
• Eggs (mainly egg yolk)
• Meat: mainly pork
• Mushrooms, such as Shiitakes and white mushrooms
• Nuts and seeds: such as sunflower seeds, walnuts, peanuts
• Avocados
• Whole grains: such as oats
• Vegetables: such as soybean sprouts, sweet potatoes, sweet corn, cauliflower, broccoli
• Cheese and yogurt

1. the refining of whole grains and the freezing and canning of vegetables, fish, meat, and dairy products, lowers the pantothenic acid content of these foods.

Sample Foods High in: Pantothenic acid (Vitamin B-5)
View Additional Food Sources
Food Description Nutrient Amount1 Daily Value%2
Chicken, liver, all classes, cooked, pan-fried
Category: Poultry Products
8.315 mg 166.30%
Seeds, sunflower seed kernels from shell, dry roasted, with salt added
Category: Nut and Seed Products
7.042 mg 140.84%
Pork, fresh, variety meats and by-products, kidneys, cooked, braised
Category: Pork Products
2.873 mg 57.46%
Mushrooms, white, cooked, boiled, drained, with salt
Category: Vegetables and Vegetable Products
2.16 mg 43.20%
Fish, trout, rainbow, farmed, cooked, dry heat
Category: Finfish and Shellfish Products
1.99 mg 39.80%
Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled
Category: Poultry Products
1.71 mg 34.20%
Avocados, raw, all commercial varieties
Category: Fruits and Fruit Juices
1.389 mg 27.78%
1 Nutrient amount is in 100 gram food
2 Use FDA 2000 calorie diet as Daily Value reference

Additional Nutrient Information
Nutrient Summary Pantothenic acid (also called Vitamin B5) is a component of coenzyme A (CoA), which is essential for fatty acid synthesis and degradation.
Deficiency Health Effects Pantothenic acid deficiency is rare. It is only observed in the people whose diet devoid of vitamins or were given a pantothenic-acid metabolic antagonist.

Severe pantothenic acid deficiency can cause fatigue, neurological disturbances (such as numbness and burning of the hands and feet), nausea, vomiting, and abdominal cramps, and sleeping problem.
Effects if Above Upper Limit There is no adverse effects which have been associated with high intakes of pantothenic acid. Data were insufficient to set a Tolerable Upper Intake Level.
External References

Daily Value Age Group Recommended Daily Values
Toddler 1 to 3 years old: 2 mg
Child 4 to 8 years old: 3 mg
Male 9 to 13 years old: 4 mg
Male 14 to 18 years old: 5 mg
Male 19 to 30 years old: 5 mg
Male 31 to 50 years old: 5 mg
Male 51 to 70 years old: 5 mg
Male Senior 71 or older: 5 mg
Female 9 to 13 years old: 4 mg
Female 14 to 18 years old: 5 mg
Female 19 to 30 years old: 5 mg
Female 31 to 50 years old: 5 mg
Female 51 to 70 years old: 5 mg
Female Senior 71 or older: 5 mg
Female Pregnancy (>18): 6 mg
Female Lactation (>18): 7 mg
FDA (Based on 2000 calorie daily diet): 5 mg

Dietary Reference Intakes The nutrient Dietary Reference Intakes and nutrition facts is from Institute of Medicine of National Academies 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press.
US FDA Nutrition Education Nutrition facts knowledge are based on U.S. FOOD & DRUG Administration Nutrition Education Resources & Materials.
National Institutes of Health Nutrition facts knowledge are based on National Institutes of Health Dietary Supplement Fact Sheets.
Disclaimer The nutrient information provided here should not take the place of medical advice. We encourage you to talk to your healthcare providers (such as your doctor) about your dietary requirements which are best for your overall health. We also recommend you to read organization or professional reference documents or articles mentioned, but not limited to, in this page. Any mentions and reference links in this page don't represent our endorsement of their services and advice.

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