Foods High in Pentadecanoic acid (161st - 180th) (per 100 g edible portion)

• Short cake
  
  53 mg
• Oyster (canned in oil, smoked)
  
  53 mg
• Caviar (salted product)
  
  53 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  52 mg
• Mezashi (baked)
  
  52 mg
• Swine, Sausage (mixed)
  
  51 mg
• Cattle, Offal (reticulum, boiled)
  
  51 mg
• Chinook salmon (baked)
  
  51 mg
• Rice bran oil
  
  50 mg
• Red sea bream (cultured, boiled)
  
  50 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  49 mg
• Red sea bream (cultured, baked)
  
  49 mg
• Rainbow trout (cultured in sea, raw)
  
  49 mg
• Chicken, Offal (skin, thigh, raw)
  
  48 mg
• Chum salmon (ikura)
  
  48 mg
• Kichiji rockfish (raw)
  
  48 mg
• Japanese eel (shirayaki)
  
  48 mg
• Cattle, Offal (kidney, raw)
  
  47 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  47 mg
• Chicken, Offal (skin, breast, raw)
  
  46 mg