Meats Low in Pentadecanoic acid (21st - 40th) (per 100 g edible portion)

• Chicken, Broiler meat (sasami, boiled)
  
  1 mg
• Guinea fowl (meat, without skin, raw)
  
  1 mg
• Rice hopper (tsukudani)
  
  1 mg
• Bullfrog (meat, raw)
  
  1 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  2 mg
• Whale (sarashi-kujira)
  
  2 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  2 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  2 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  2 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  2 mg
• Swine, Ham (chopped)
  
  2 mg
• Duck, wild (meat, without skin, raw)
  
  2 mg
• Sparrow (meat, with bone and skin, raw)
  
  2 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  2 mg
• Pigeon (meat, without skin, raw)
  
  2 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  3 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  3 mg
• Swine, Pork, medium type breed (boston butt, lean, raw)
  
  3 mg