Meats Low in Pentadecanoic acid (1st - 20th) (per 100 g edible portion)

• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  0 mg
• Swine, Pork, large type breed (boston butt, lean, raw)
  
  0 mg
• Swine, Pork, large type breed (belly, lean and fat, raw)
  
  0 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  0 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  0 mg
• Swine, Offal (large intestine, boiled)
  
  0 mg
• Foie gras (boiled)
  
  0 mg
• Chicken, Broiler meat (sasami, raw)
  
  Tr
• Chicken, Offal (liver, raw)
  
  Tr
• Chicken, Offal (gizzard, raw)
  
  Tr
• Chicken, Offal (cartilage bone, raw)
  
  Tr
• Whale (meat, lean, raw)
  
  1 mg
• Swine, Pork, large type breed (fillet, lean, raw)
  
  1 mg
• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1 mg
• Swine, Offal (uterus, raw)
  
  1 mg
• Common pheasant (meat, without skin, raw)
  
  1 mg
• Turkey (meat, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (sasami, raw)
  
  1 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  1 mg
• Chicken, Broiler meat (sasami, baked)
  
  1 mg