Pentadecanoic acid Content of Foods
(581 - 590)
0 mg
(per 10 g edible portion)
Mukago (raw)
2 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
2 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, sauted)
1 mg
(per 120 g edible portion)
Red sweet pepper (fruit, sauted)
-
(per 30 g edible portion)
Green sweet pepper (fruit, sauted)
4 mg
(per 430 g edible portion)
Kintoki (root without skin, boiled)
2 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
-
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
1 mg
(per 120 g edible portion)
Celery (petiole, raw)
-
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
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