Pentadecanoic acid Content of Foods (51 - 60)

328 mg

(per 298 g edible portion)
Cattle, Imported beef (rib loin, lean and fat, raw)
110 mg

(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
100 mg

(per 130 g edible portion)
Pacific saury (baked)
209 mg

(per 190 g edible portion)
Mackerel (canned products, miso-ni)
11 mg

(per 10 g edible portion)
Anglerfish (liver, raw)
289 mg

(per 289 g edible portion)
Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
396 mg

(per 400 g edible portion)
Mackerel, Processed product (shiosaba)
151 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
78 mg

(per 80 g edible portion)
Hairtail (raw)
97 mg

(per 100 g edible portion)
Cattle, Beef product (corned beef, canned)

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