title: Pantothenic acid content of 75 processed and cooked foods.
abstract: Seventy-five foods in a ready-to-eat state were analyzed for pantothenic acid using a new radioimmunoassay. Meats, potatoes, oat cereals, tomato products, and whole grains were among the better sources of pantothenic acid, supplying from 2 to 9 mg. per 1,000 kcal. Fruit products and corn-based and presweetened cereals were among the poorest sources of the vitamin. Results of the study suggest a need for careful selection of foods for pantothenic acid content by individuals on a low-energy diet.
mesh_terms: D003296:Cooking; D003611:Dairy Products / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D002149:Energy Intake; D005502:Food / Q000592:standards; D005504:Food Analysis; D005511:Food Handling; D005638:Fruit / Q000032:analysis; D006801:Humans; D008460:Meat / Q000032:analysis; D009751:Nutritional Requirements; D010205:Pantothenic Acid / Q000032:analysis*; D014675:Vegetables / Q000032:analysis
chemical_list: D010205:Pantothenic Acid