Foods Low in Pentadecanoic acid (961st - 980th) (per 100 g edible portion)

• Japanese anchovy (tazukuri)
  
  24 mg
• Mirinboshi (anchovy)
  
  24 mg
• Wafer
  
  24 mg
• Mayonnaise (egg yolk type)
  
  24 mg
• Pink salmon (raw)
  
  25 mg
• Black sea bream (raw)
  
  25 mg
• Girella (raw)
  
  25 mg
• Swine (liver paste)
  
  25 mg
• Pacific herring (ovary, dried)
  
  26 mg
• Cattle, Offal (large intestine, raw)
  
  26 mg
• Snapping turtle (meat, raw)
  
  26 mg
• Japanese pilchard (maruboshi)
  
  27 mg
• With ovary (boiled)
  
  27 mg
• Carp (cultured, boiled)
  
  27 mg
• Rabbit (meat, lean, raw)
  
  27 mg
• Big-eye sardine (raw)
  
  28 mg
• Big-eye sardine (maruboshi)
  
  28 mg
• Japanese anchovy (niboshi)
  
  28 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  28 mg
• Atlantic capelin (semi-dried, baked)
  
  28 mg