Vitamin B5, or pantothenic acid, is naturally present in foods, added to foods, and available as a supplement. It is used to make coenzyme A (CoA), a chemical compound that helps enzymes to build and break down fatty acids as well as perform other metabolic functions, and acyl carrier protein, which is also involved in building fats. Low levels of CoA may prevent the breakdown and clearance of fats in the blood. It has also been proposed that pantothenic acid may have an antioxidant effect that reduces low-grade inflammation, which is present in the early stages of heart disease. Bacteria in the gut can produce some pantothenic acid but not enough to meet dietary needs.

Pantothenic acid is found in almost all plant and animal foods to some degree, because the vitamin is found in all living cells. The best sources are beef, chicken, organ meats, fortified cereals, and some vegetables.

>Fortified cereals

>Organ meats (liver, kidney)

>Beef

>Chicken breast

>Mushrooms

>Avocados

>Nuts, seeds

>Dairy Milk

>Yogurt

>Potatoes

>Eggs

>Brown Rice

>Oats

>Broccoli