Side-by-Side Comparison
Essential Vitamins & Minerals
Vitamin B5 (Pantothenic Acid) vs. Vitamin K1 (Phylloquinone)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Vitamin B5 (Pantothenic Acid)
Vitamin K1 (Phylloquinone)
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).
Vitamin K1 is a fat-soluble naphthoquinone synthesized by photosynthetic plants. Adequate Intake (AI) is 120µg (men) / 90µg (women), acting as an essential cofactor for gamma-glutamyl carboxylase in blood clotting and osteocalcin bone mineralization.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Nutrient Type
|
Water-Soluble Amide Vitamin | Fat-Soluble Naphthoquinone Vitamin |
|
Adult Adequate Intake (AI)
|
5.0 mg / day (6.0mg pregnancy, 7.0mg lactation) | 120 µg / day (Men) / 90 µg / day (Women) |
|
Tolerable Upper Limit (UL)
|
None Established (Extremely low toxicity) | None Established (No adverse effects reported) |
|
Chemical Forms
|
D-Pantothenic Acid, Calcium Pantothenate (Stable synthetic), Pantethine (Active dimer) | Phylloquinone (K1 - Green Plants), Menaquinones (K2: MK-4, MK-7 - Ferments/Animal) |
|
Primary Biological Function
|
Coenzyme A (CoA) backbone (Acetyl-CoA, Succinyl-CoA), Acyl Carrier Protein in fatty acid synthase, Steroid hormone synthesis | Gamma-glutamyl carboxylase cofactor (Factors II, VII, IX, X), Osteocalcin carboxylation, Matrix Gla Protein (MGP) vascular calcification inhibitor |
|
Deficiency Condition
|
Extremely rare ('Pantothen' = everywhere in foods); 'Burning Feet' syndrome (paresthesia), fatigue | Coagulopathy, Hemorrhage, Impaired bone density |
|
Top Whole Food Sources
|
Shiitake Mushrooms, Beef Liver, Chicken Liver, Sunflower Seeds, Egg Yolk, Hass Avocado, Whole Milk | Spinach, Kale, Broccoli, Brussels Sprouts, Natto (K2 MK-7), Parsley |
|
Thermal Processing Losses
|
20–50% lost during meat canning, boiling, and flour milling refining | — |
|
Warfarin / Anticoagulant Interaction
|
— | Direct competitive antagonist to Coumadin/Warfarin (requires consistent daily intake) |
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