Foods High in Pentadecanoic acid (721st - 740th) (per 100 g edible portion)

• Whale (sarashi-kujira)
  
  2 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  2 mg
• Fish paste product (sumaki-kamaboko)
  
  2 mg
• Ocellated octopus (raw)
  
  2 mg
• Squid, Processed product (seasoned and smoked)
  
  2 mg
• Squid, Processed product (saki-ika)
  
  2 mg
• Blue crab (raw)
  
  2 mg
• Shiba shrimp (raw)
  
  2 mg
• Adductor muscle (canned in brine)
  
  2 mg
• Scallop (raw)
  
  2 mg
• Hard clam (baked)
  
  2 mg
• Abalone (canned in brine)
  
  2 mg
• Yellowfin tuna (raw)
  
  2 mg
• Japanese surfsmelt (raw)
  
  2 mg
• Bar-tailed flathead (raw)
  
  2 mg
• Croaker (baked)
  
  2 mg
• Croaker (raw)
  
  2 mg
• Matsubara's red rockfish (raw)
  
  2 mg
• Purple laver (seasoned and toasted)
  
  2 mg
• Purple laver (toasted)
  
  2 mg