Meats High in Pentadecanoic acid (221st - 232nd) (per 100 g edible portion)

• Rice hopper (tsukudani)
  
  1 mg
• Guinea fowl (meat, without skin, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Chicken, Broiler meat (sasami, baked)
  
  1 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (sasami, raw)
  
  1 mg
• Turkey (meat, without skin, raw)
  
  1 mg
• Common pheasant (meat, without skin, raw)
  
  1 mg
• Swine, Offal (uterus, raw)
  
  1 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  1 mg
• Whale (meat, lean, raw)
  
  1 mg