Pentadecanoic acid Content of Fats and Oils
70 mg
(per 8 g edible portion)
Unsalted butter
66 mg
(per 8 g edible portion)
Salted butter
82 mg
(per 10 g edible portion)
Fermented butter
30 mg
(per 10 g edible portion)
Beef tallow
16 mg
(per 12 g edible portion)
Lard
10 mg
(per 12 g edible portion)
Shortening
82 mg
(per 100 g edible portion)
Palm oil
50 mg
(per 100 g edible portion)
Rice bran oil
5 mg
(per 15 g edible portion)
Margarin (soft type)
21 mg
(per 100 g edible portion)
Vegetable oil, blend
<
1
2
>
