Pentadecanoic acid Content of Meats (91 - 100)

6 mg

(per 50 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, boiled)
12 mg

(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
9 mg

(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
2 mg

(per 20 g edible portion)
Swine, Offal (liver, raw)
10 mg

(per 99 g edible portion)
Swine, Pork, medium type breed (outside ham, lean and fat, raw)
5 mg

(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
2 mg

(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
2 mg

(per 20 g edible portion)
Swine, Offal (heart, raw)
10 mg

(per 111 g edible portion)
Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
9 mg

(per 95 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, raw)

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