Pentadecanoic acid Content of Foods
(131 - 140)
60 mg
(per 130 g edible portion)
Gizzard shad (amazu-zuke)
538 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
14 mg
(per 30 g edible portion)
Natural cheese (cottage)
68 mg
(per 150 g edible portion)
Raw milk (jersey)
36 mg
(per 80 g edible portion)
Coho salmon (cultured, baked)
8 mg
(per 18 g edible portion)
Swine, Pork, large type breed (boston butt, fat, raw)
306 mg
(per 696 g edible portion)
Cattle, Imported beef (chuck loin, lean, raw)
79 mg
(per 180 g edible portion)
Pink salmon (canned in brine)
3 mg
(per 7 g edible portion)
Blue sprat (seasoned and dried)
18 mg
(per 40 g edible portion)
Common Japanese conger (steamed)
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14
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