Foods Low in Pentadecanoic acid (1001st - 1020th) (per 100 g edible portion)

• Three-line grunt (raw)
  
  32 mg
• Swordfish (raw)
  
  32 mg
• Mackerel (canned products, in brine)
  
  32 mg
• Atlantic horse mackerel (boiled)
  
  33 mg
• Ayu sweetfish (wild, viscera, baked)
  
  33 mg
• Japanese eel (cultured, raw)
  
  33 mg
• Spanish mackerel (baked)
  
  33 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  33 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  33 mg
• Common Japanese conger (raw)
  
  34 mg
• Ayu sweetfish (uruka)
  
  34 mg
• Carp (cultured, viscera, raw)
  
  34 mg
• Chum salmon (shiozake)
  
  34 mg
• Conger pike (raw)
  
  34 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  34 mg
• Japanese pilchard, Canned product (in brine)
  
  35 mg
• Coho salmon (cultured, raw)
  
  35 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  35 mg
• Goat milk
  
  35 mg
• Coconut oil
  
  35 mg