Vitamin B5
Vitamin B5
- Vitamin B5 (Pantothenic Acid) Benefits
- Vitamin B5 (Pantothenic Acid) RDI
- Vitamin B5 (Pantothenic Acid) Food Sources
- Vitamin B5 (Pantothenic Acid) Deficiency
- Vitamin B5 (Pantothenic Acid) Deficiency Symptoms
- Vitamin B5 (Pantothenic Acid) Cautions
- Vitamin B5 (Panthothenic Acid) Toxicity
- Vitamin B5 (Pantothenic Acid) Interactions
- Vitamin B5 (Pantothenic Acid) Other Interactions
- Vitamin B5 (Pantothenic Acid) Lab Test Interactions
Vitamin B5 (Pantothenic Acid) facts
- Vitamin B5 is a water-soluble vitamin
- VitaminB5 is converted into coenzyme A
- Vitamin B5 works well with other B vitamins and vitamin H
- About 50% of the vitamin B5 in meat is lost when it is frozen
Vitamin B5 (pantothenic acid) is a water-soluble vitamin, which means that it is easily absorbed in the body (as most of the body is made of water and so are most of the foods eaten), but some of it may be lost in cooking.
Vitamin B5 (pantothenic acid) is converted into coenzyme A in the body, which is used in a number of metabolic processes involving the utilisation and transport of carbohydrates, fats and proteins.
Vitamin B5 (pantothenic acid) works very well together with vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B6 (pyridoxine) and also vitamin H (biotin) to assist it in its duties.
Around half of the vitamin B5 (pantothenic acid) in meat is lost when the meat is frozen, then thawed and cooked. To get the most amount of vitamin B5 (pantothenic acid) from meat, it should be eaten fresh and not frozen as much as is possible.
