Foods High in Pentadecanoic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  46 mg
• Gizzard shad (amazu-zuke)
  
  46 mg
• Skipjack (caught in autumn, raw)
  
  46 mg
• Natural cheese (cottage)
  
  45 mg
• Raw milk (jersey)
  
  45 mg
• Swine, Sausage (semi-dry)
  
  45 mg
• Masu salmon (baked)
  
  45 mg
• Coho salmon (cultured, baked)
  
  45 mg
• Brownstriped mackerel scad (raw)
  
  45 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  44 mg
• Swine, Pork, large type breed (boston butt, fat, raw)
  
  44 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  44 mg
• Pink salmon (canned in brine)
  
  44 mg
• Blue sprat (seasoned and dried)
  
  44 mg
• Common Japanese conger (steamed)
  
  44 mg
• Cattle, Beef product (canned with seasoning)
  
  43 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  43 mg
• Chum salmon (sujiko)
  
  43 mg
• Brownstriped mackerel scad (baked)
  
  43 mg
• Cottonseed oil
  
  42 mg