Meats Low in Pentadecanoic acid (181st - 200th) (per 100 g edible portion)

• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  59 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  59 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  60 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  63 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  64 mg
• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  65 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  65 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  68 mg
• Swine, Sausage (dry)
  
  68 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  69 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  70 mg
• Cattle, Offal (small intestine, raw)
  
  71 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  74 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  75 mg
• Cattle, Offal (abomasum, boiled)
  
  75 mg
• Cattle, Offal (tongue, raw)
  
  78 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  80 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  82 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  84 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  85 mg