Pantothenic acid is a constituent of coenzyme A and is present in all living matter. It’s distribution in natural foods is so wide-spread that deficiency of the vitamin is unlikely to occur in man except perhaps when processed foods form large proportions of the diet. It is a pale yellow oily liquid, though stable in neutral solution, the vitamin is easily destroyed by heat.
The best sources are liver, kidney, yeast, egg yolk and fresh vegetables. There is little of the vitamin lost in most cooking procedures.