Pentadecanoic acid Content of Meats
(81 - 90)
33 mg
(per 195 g edible portion)
Cattle, Imported beef (inside round, lean, raw)
26 mg
(per 175 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, lean, raw)
4 mg
(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
3 mg
(per 25 g edible portion)
Swine, Sausage (fresh sausage)
1 mg
(per 5 g edible portion)
Swine, Sausage (bologna)
10 mg
(per 85 g edible portion)
Chicken (roast meat, canned with seasonings,)
10 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
30 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
17 mg
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
13 mg
(per 120 g edible portion)
Swine, Pork, medium type breed (boston butt, lean and fat, raw)
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