Pentadecanoic acid Content of Foods
(411 - 420)
3 mg
(per 73 g edible portion)
Scallop (boiled)
1 mg
(per 30 g edible portion)
Halfbeak (raw)
8 mg
(per 210 g edible portion)
Skipjack, Processed product (namari)
-
(per 10 g edible portion)
Kezuri-konbu
-
(per 3 g edible portion)
Ma-konbu (dried)
4 mg
(per 105 g edible portion)
Maitake (boiled)
-
(per 15 g edible portion)
Shiitake, Nama-shiitake (raw)
8 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
1 mg
(per 25 g edible portion)
Kinzanji-miso
-
(per 4 g edible portion)
Yuba (dried type)
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