Pentadecanoic acid Content of Foods
(321 - 330)
10 mg
(per 205 g edible portion)
Swine, Offal (feet, boiled)
4 mg
(per 50 g edible portion)
Swine, Ground meat (raw)
7 mg
(per 89 g edible portion)
Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
8 mg
(per 99 g edible portion)
Swine, Pork, large type breed (outside ham, lean and fat, raw)
10 mg
(per 120 g edible portion)
Swine, Pork, large type breed (boston butt, lean and fat, raw)
-
(per 5 g edible portion)
Sakura shrimp (niboshi)
2 mg
(per 20 g edible portion)
Oyster (cultured, boiled)
7 mg
(per 150 g edible portion)
Bastard halibut (wild, raw)
10 mg
(per 120 g edible portion)
Chum salmon (aramaki raw)
6 mg
(per 80 g edible portion)
Skipjack, Canned product (flaked meat in oil)
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