Pentadecanoic acid Content of Foods
(171 - 180)
61 mg
(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean, raw)
21 mg
(per 65 g edible portion)
Spanish mackerel (baked)
30 mg
(per 90 g edible portion)
Ayu sweetfish (wild, viscera, baked)
51 mg
(per 160 g edible portion)
Mackerel (canned products, in brine)
27 mg
(per 155 g edible portion)
Three-line grunt (raw)
5 mg
(per 15 g edible portion)
Margarin (soft type)
6 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
34 mg
(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
28 mg
(per 150 g edible portion)
Barracuda (raw)
27 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
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