Side-by-Side Comparison
Essential Vitamins & Minerals
Vitamin B1 (Thiamine) vs. Vitamin B5 (Pantothenic Acid)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Vitamin B1 (Thiamine)
Vitamin B5 (Pantothenic Acid)
Vitamin B1 is a water-soluble pyrimidine/thiazole vitamin acting as the Thiamine Pyrophosphate (TPP) coenzyme in pyruvate dehydrogenase, alpha-ketoglutarate dehydrogenase, and transketolase. Adult RDA is 1.2 mg (men) / 1.1 mg (women) (no Upper Limit established).
Vitamin B5 is an essential water-soluble vitamin required for the synthesis of Coenzyme A (CoA) and acyl carrier protein (ACP), vital in fatty acid synthesis and beta-oxidation. Adequate Intake (AI) is 5.0 mg/day (no Upper Limit established).
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Nutrient Type
|
Water-Soluble Thiazole Vitamin | Water-Soluble Amide Vitamin |
|
Tolerable Upper Limit (UL)
|
None Established (Rapid renal clearance of excess) | None Established (Extremely low toxicity) |
|
Chemical Forms
|
Thiamine Monophosphate, Thiamine Pyrophosphate (TPP / TDP, active coenzyme), Benfotiamine (Lipid-soluble synthetic) | D-Pantothenic Acid, Calcium Pantothenate (Stable synthetic), Pantethine (Active dimer) |
|
Primary Biological Function
|
Pyruvate dehydrogenase complex (Links glycolysis to Krebs cycle), Transketolase (Pentose Phosphate Pathway), Myelin neurotransmission | Coenzyme A (CoA) backbone (Acetyl-CoA, Succinyl-CoA), Acyl Carrier Protein in fatty acid synthase, Steroid hormone synthesis |
|
Deficiency Condition
|
Beriberi (Wet beriberi: high-output heart failure; Dry beriberi: peripheral neuropathy), Wernicke-Korsakoff syndrome | Extremely rare ('Pantothen' = everywhere in foods); 'Burning Feet' syndrome (paresthesia), fatigue |
|
Top Whole Food Sources
|
Pork Tenderloin, Sunflower Seeds, Nutritional Yeast, Enriched Grains, Black Beans, Flaxseeds | Shiitake Mushrooms, Beef Liver, Chicken Liver, Sunflower Seeds, Egg Yolk, Hass Avocado, Whole Milk |
|
Adult RDA / RDI
|
1.2 mg / day (Men) / 1.1 mg / day (Women) (+0.3mg during pregnancy) | — |
|
Thermolability & Alcohol Interaction
|
Degraded by alkaline pH and high heat cooking; alcohol blocks intestinal active ThTr-1 transport | — |
|
Adult Adequate Intake (AI)
|
— | 5.0 mg / day (6.0mg pregnancy, 7.0mg lactation) |
|
Thermal Processing Losses
|
— | 20–50% lost during meat canning, boiling, and flour milling refining |
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