Pantothenic acid is widespread in the food supply. The organs of animals (liver, heart, brain, kidney), and eggs, whole wheat products, and peanuts are excellent sources of pantothenic acid.
The muscular tissues of animals, cheese, beans, cauliflower, broccoli, mushrooms, and salmon are very good sources of this vitamin.
Others including potatoes, oats, tomato products and whole grain.
Most of the pantothenic acid in food occurs as a component of coenzyme A.
Pantothenic acid is damaged easily. Freezing and caning to decrease the pantothenic acid content of vegetables, meat and dairy products.
Food sources of pantothenic acid