In a number of other nutritional compounds needed by man, vitamin B5 occupies a special place. However, not all people are aware not only of the role that it plays in the metabolic processes of the body, but even of what vitamin B5 contains. Although this knowledge can be very useful, given what unpleasant consequences the shortage of this vitamin threatens.
Why does the body need vitamin B5?
In the most general form, the role of this substance can be defined as a catalyst for metabolic processes. It is vitamin B5 that causes the body to use fat cells for lipolysis - cleavage with subsequent allocation of energy resources necessary for life. In addition, vitamin B5 is needed for normal work of the adrenal glands, the production of hormones and enzymes. It stimulates the brain, the nervous system, helps the body produce antibodies and optimizes the functioning of the immune system.
If vitamin B5 is not enough in the body, the person begins to feel chronic fatigue, depression, quickly gets tired, often gets cold, he has muscle pains, nausea, leg cramps. When this substance is deficient, digestive problems begin, an ulcer develops, constipation excruciates, a red rash may appear on the skin, hair may drop out, jaunts may appear in the corners of the mouth, eczema.
Features of taking vitamin B5, or pantothenic acid
To avoid hypovitaminosis, a person should consume at least 5-10 mg of vitamin B5 per day. If he is sick, physically exhausted, restored after surgery, then every day should receive 15-25 mg. The same applies to pregnant women, and to nursing mothers. This amount of vitamin can be obtained from food. Special drugs with this substance can be prescribed only by a doctor.
Where does vitamin B5 come in?
The optimal way to get a miracle vitamin is the usual food. Therefore, it is not out of place to find out which foods contain vitamin B5. Since it is very common in nature, it can be found in almost any food, but in different quantities. Most of it in yeast and green peas - 15 mg in 100 grams of the product; in soy, beef, liver - 5-7 mg; apples, rice, chicken eggs - 3-4 mg; bread, peanuts , mushrooms - 1-2 mg. It should be borne in mind that when cooking and preserving, about 50% of vitamin B5 is destroyed, with a 30% freeze-up, so it should be subjected to minimal culinary processing for products containing it.