Meats High in Pentadecanoic acid (181st - 200th) (per 100 g edible portion)

• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  6 mg
• Chicken, Offal (heart, raw)
  
  5 mg
• Goat (meat, lean, raw)
  
  5 mg
• Swine, Offal (small intestine, boiled)
  
  5 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  5 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  5 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  5 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  5 mg
• Horse (meat, lean, raw)
  
  5 mg
• Cattle, Offal (sinew, boiled)
  
  5 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  4 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  4 mg
• Swine (roast pork)
  
  4 mg
• Swine, Offal (stomach, boiled)
  
  4 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  4 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  4 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  4 mg
• Cattle, Offal (omasum, raw)
  
  4 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  3 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  3 mg