Foods Low in Pentadecanoic acid (841st - 860th) (per 100 g edible portion)

• Sakura shrimp (dried)
  
  13 mg
• Wild boar (meat, lean and fat, raw)
  
  13 mg
• Inobuta (meat, lean and fat, raw)
  
  13 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  13 mg
• Swine, Sausage (bologna)
  
  13 mg
• Swine, Sausage (fresh sausage)
  
  13 mg
• Japanese quail's egg (boiled and canned in brine)
  
  13 mg
• Sable, shortbread
  
  13 mg
• Horse mackerel (boiled)
  
  14 mg
• Tile fish (baked)
  
  14 mg
• Japanese sand lance (tsukudani)
  
  14 mg
• Shirasuboshi (semi-dried)
  
  14 mg
• Pale chub (raw)
  
  14 mg
• Gurnard (raw)
  
  14 mg
• Tuna, Canned product (flaked white meat in brine)
  
  14 mg
• Black rockfish (raw)
  
  14 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  14 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  14 mg
• Swine, Ham (mixed pressed)
  
  14 mg
• Japanese quail (meat, with skin, raw)
  
  14 mg