Vitamin B5 (pantothenic acid) is available in a variety of foods, such as liver and kidney, yeast, egg yolk, and broccoli. Fish, shellfish, chicken, milk, yogurt, legumes, mushrooms, avocado, and sweet potatoes are also good sources.

 

Whole grains are good sources of pantothenic acid, but processing and refining grains may result in a 35% to 75% loss. Freezing and canning of foods result in similar losses (12).

 

Some vitamin B5 (pantothenic acid) is synthesized by the bacteria that normally colonize the human colon (‘large intestine’). It is not yet known whether humans can absorb this pantothenic acid in meaningful amounts (16).

 

Supplements commonly contain pantothenol, a more stable alcohol derivative, which is rapidly converted to vitamin B5 (pantothenic acid) by humans. Calcium and sodium D-pantothenate, the calcium and sodium salts of pantothenic acid, are also available as supplements (4).