Meats High in Pentadecanoic acid (121st - 140th) (per 100 g edible portion)

• Swine, Sausage (frankfurter)
  
  17 mg
• Swine, Sausage (vienna)
  
  17 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  17 mg
• Cattle, Imported beef (chuck, lean, raw)
  
  17 mg
• Chicken, Fowl meat (breast, with skin, raw)
  
  16 mg
• Aigamo (meat, with skin, raw)
  
  16 mg
• Swine, Sausage (liver)
  
  16 mg
• Duck, domesticated (meat, with skin, raw)
  
  15 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  15 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  14 mg
• Japanese quail (meat, with skin, raw)
  
  14 mg
• Swine, Ham (mixed pressed)
  
  14 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  14 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  14 mg
• Swine, Sausage (fresh sausage)
  
  13 mg
• Swine, Sausage (bologna)
  
  13 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  13 mg
• Inobuta (meat, lean and fat, raw)
  
  13 mg
• Wild boar (meat, lean and fat, raw)
  
  13 mg
• Chicken (roast meat, canned with seasonings,)
  
  12 mg