Pentadecanoic acid Content of Foods
(181 - 190)
27 mg
(per 90 g edible portion)
Spanish mackerel (raw)
288 mg
(per 960 g edible portion)
Pink salmon (baked)
4 mg
(per 13 g edible portion)
Puff pie
10 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
55 mg
(per 190 g edible portion)
Japanese eel (kabayaki)
17 mg
(per 92 g edible portion)
Horse mackerel (hirakiboshi, raw)
10 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, baked)
41 mg
(per 145 g edible portion)
Skipjack, Canned product (flaked meat with seasoning)
3 mg
(per 10 g edible portion)
Japanese anchovy (niboshi)
17 mg
(per 70 g edible portion)
Big-eye sardine (maruboshi)
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