Pantothenic acid (from baker’s yeast)

Pantothenic acid, also known as vitamin B5, is an essential B complex vitamin that is a component of coenzyme A (CoA), a molecule that is involved in the metabolism of fat, carbohydrates and proteins 1. Rich food sources of pantothenic acid include chicken, beef, potatoes, oat cereals, tomato products, liver, kidney, egg yolk, broccoli and whole grains. In commercial supplement products, pantothenic acid is available as calcium or sodium D-pantothenate or as pantothenol. Pantothenic acid is frequently used in combination with other B vitamins in vitamin B complex formulations.

The U.S. Food and Drug Administration (FDA) has established a Reference Daily Intake (RDI) of 10 mg pantothenic acid for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. RDIs serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels.

Baker’s yeast, Saccharomyces cerevisiae, also known as brewer’s yeast, is a yeast often used for baking or brewing. It is an excellent source of the essential B vitamins, including folic acid, niacin, biotin, pantothenic acid, riboflavin, thiamin and vitamin B6 2.

This ingredient can be found in the following products in United States:


  1. Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. Washington, D.C.: National Academy Press, 2000.
  2. Natural Medicines. Comprehensive Database. Therapeutic Research Faculty, 2003.