Foods Low in Pentadecanoic acid (481st - 500th) (per 100 g edible portion)

• Wheat flour (medium flour, first grade)
  
  2 mg
• Wheat flour (medium flour, second grade)
  
  2 mg
• Wheat flour (hard flour, first grade)
  
  2 mg
• Wheat flour (hard flour, second grade)
  
  2 mg
• Rye bread
  
  2 mg
• Nan
  
  2 mg
• Steamed Chinese noodles
  
  2 mg
• Okinawa noodles (wet form, raw)
  
  2 mg
• Dried Okinawa noodles (dry form, raw)
  
  2 mg
• Precooked Chinese noodles (dried by hot air)
  
  2 mg
• Macaroni and Spaghetti (dry form, raw)
  
  2 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  2 mg
• Buckwheat flour (inner layer)
  
  2 mg
• Buckwheat noodles (wet form, raw)
  
  2 mg
• Dried buckwheat noodles (dry form, raw)
  
  2 mg
• Rye (flour)
  
  2 mg
• Potatoe (fried potato)
  
  2 mg
• Chinese yam, Nagaimo (tuberous root, raw)
  
  2 mg
• Chinese yam, Nagaimo (tuberous root, boiled)
  
  2 mg
• Pea (whole, dried, raw)
  
  2 mg