Meats High in Pentadecanoic acid (141st - 160th) (per 100 g edible portion)

• Chicken, Broiler meat (thigh, with skin, boiled)
  
  12 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  12 mg
• Swine, Ham (pressed)
  
  12 mg
• Chicken, Broiler meat (breast, with skin, raw)
  
  11 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  11 mg
• Swine, Loin
  
  11 mg
• Swine, Offal (cartilage, boiled)
  
  11 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  11 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  11 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  11 mg
• Cattle, Imported beef (rump, lean, raw)
  
  11 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  10 mg
• Swine, Offal (liver, raw)
  
  10 mg
• Swine, Offal (tongue, raw)
  
  10 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  10 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  10 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  10 mg
• Swine, Sausage (lyoner)
  
  9 mg
• Swine, Ham (uncooked ham, ripened)
  
  9 mg
• Swine, Ham (uncooked ham, fresh)
  
  9 mg