Foods Low in Heptadecanoic acid (941st - 960th) (per 100 g edible portion)

• Coho salmon (cultured, baked)
  
  38 mg
• Rainbow trout (cultured in sea, baked)
  
  38 mg
• Bavarian cream
  
  38 mg
• Shao mai (frozen)
  
  38 mg
• Peanut (dried)
  
  39 mg
• Brownstriped mackerel scad (kusaya)
  
  39 mg
• Three-line grunt (raw)
  
  39 mg
• Masu salmon (baked)
  
  39 mg
• Chinook salmon (baked)
  
  39 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  39 mg
• Margarin (fat spread)
  
  39 mg
• Cracker (oil-sprayed)
  
  39 mg
• Atlantic horse mackerel (boiled)
  
  40 mg
• Japanese eel (kabayaki)
  
  40 mg
• Tuna, Canned product (flaked white meat in oil)
  
  40 mg
• Russian cake
  
  40 mg
• Swordfish (raw)
  
  41 mg
• Wild boar (meat, lean and fat, raw)
  
  41 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  41 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  41 mg