Meats High in Pentadecanoic acid (161st - 180th) (per 100 g edible portion)

• Swine, Ham (shoulder)
  
  9 mg
• Swine, Offal (heart, raw)
  
  9 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  9 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  9 mg
• Chicken (ground meat, raw)
  
  8 mg
• Swine, Ham (bone-in)
  
  8 mg
• Swine, Offal (feet, boiled)
  
  8 mg
• Swine, Ground meat (raw)
  
  8 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  8 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  8 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  8 mg
• Wasp (maggot, canned with seasoning)
  
  7 mg
• Swine, Shoulder
  
  7 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  7 mg
• Deer (meat, lean, raw)
  
  7 mg
• Cattle, Offal (uterus, boiled)
  
  7 mg
• Swine (smoked liver)
  
  6 mg
• Swine, Ham (loin)
  
  6 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  6 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  6 mg