Foods Low in Pentadecanoic acid (1201st - 1220th) (per 100 g edible portion)

• Cattle, Beef product (smoked tongue)
  
  120 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  130 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  130 mg
• Lard
  
  130 mg
• Biscuit (soft)
  
  130 mg
• Pacific saury (raw)
  
  140 mg
• Pacific saury (mirinboshi)
  
  140 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  140 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  140 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  140 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  140 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  150 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  150 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean and fat, raw)
  
  150 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  150 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  150 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  160 mg
• Mackerel, Processed product (shimesaba)
  
  160 mg
• Pacific saury (canned product, with seasoning)
  
  160 mg