Pantothenic acid content of 75 processed and cooked foods
Walsh, J.H.; Wyse, B.W.; Hansen, R.G.
Journal of the American Dietetic Association 78(2): 140-144
1981
ISSN/ISBN: 0002-8223 PMID: 7217568 Document Number: 175338
Radioimmunoassay was used to measure the pantothenic acid content of 75 commonly consumed processed foods, including biscuits, ready-to-eat cereals, beef, cheese, potatoes, applesauce, and canned tomatoes. Since the vitamin is water soluble, it is affected by processing and by preparation, which must be taken into account when assessing dietary intake, particularly for people on a low-energy diet. Good sources of pantothenic acid are chicken, beef, baked potatoes, oat cereals and tomato products.