Foods Low in Heptadecanoic acid (961st - 980th) (per 100 g edible portion)

• Peanut (roasted)
  
  42 mg
• Spanish mackerel (baked)
  
  42 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  43 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  43 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  43 mg
• Swine, Ham (bone-in)
  
  43 mg
• Swine, Ham (shoulder)
  
  43 mg
• Skipjack (caught in autumn, raw)
  
  44 mg
• Skipjack, Processed product (katsuo-bushi)
  
  44 mg
• Peanut (oil-roasted and salted)
  
  45 mg
• Tatamiiwashi
  
  45 mg
• Spanish mackerel (raw)
  
  45 mg
• Atka mackerel (hirakiboshi)
  
  45 mg
• Whale (ventral groove meat, raw)
  
  45 mg
• Swine, Sausage (lyoner)
  
  45 mg
• Japanese quail's egg (boiled and canned in brine)
  
  45 mg
• Meat ball (frozen)
  
  45 mg
• Atlantic horse mackerel (raw)
  
  46 mg
• Japanese pilchard (shioiwashi)
  
  46 mg
• Skipjack, Canned product (flaked meat in oil)
  
  46 mg