Foods High in Pentadecanoic acid (241st - 260th) (per 100 g edible portion)

• Coho salmon (cultured, raw)
  
  35 mg
• Japanese pilchard, Canned product (in brine)
  
  35 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  34 mg
• Conger pike (raw)
  
  34 mg
• Chum salmon (shiozake)
  
  34 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Ayu sweetfish (uruka)
  
  34 mg
• Common Japanese conger (raw)
  
  34 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  33 mg
• Spanish mackerel (baked)
  
  33 mg
• Japanese eel (cultured, raw)
  
  33 mg
• Ayu sweetfish (wild, viscera, baked)
  
  33 mg
• Atlantic horse mackerel (boiled)
  
  33 mg
• Mackerel (canned products, in brine)
  
  32 mg
• Swordfish (raw)
  
  32 mg
• Three-line grunt (raw)
  
  32 mg
• Margarin (soft type)
  
  31 mg
• Hen's egg (yolk, dried)
  
  31 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  31 mg