Foods High in Pentadecanoic acid (121st - 140th) (per 100 g edible portion)

• Ayu sweetfish (wild, viscera, raw)
  
  71 mg
• Curry roux
  
  70 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  70 mg
• Butterscotch
  
  69 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  69 mg
• Atlantic salmon (cultured, baked)
  
  69 mg
• Japanese pilchard (namaboshi)
  
  69 mg
• Swine, Sausage (dry)
  
  68 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  68 mg
• Japanese anchovy (raw)
  
  68 mg
• White chocolate
  
  66 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  65 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  65 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  64 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  63 mg
• Mackerel (raw)
  
  62 mg
• Butterfish (raw)
  
  62 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  60 mg
• Silver pomfret (raw)
  
  60 mg
• Pacific herring (hirakiboshi)
  
  60 mg