Meats Low in Pentadecanoic acid (121st - 140th) (per 100 g edible portion)

• Cattle, Imported beef (inside round, lean, raw)
  
  17 mg
• Swine, Sausage (vienna)
  
  17 mg
• Swine, Sausage (frankfurter)
  
  17 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  18 mg
• Swine, Bacon
  
  19 mg
• Cattle, Beef, dairy fattened steer (outside round, lean, raw)
  
  20 mg
• Cattle, Offal (rectum, raw)
  
  20 mg
• Cattle, Offal (liver, raw)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  22 mg
• Cattle, Beef product (beefjerky)
  
  22 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  23 mg
• Cattle, Beef, dairy fattened steer (rump, lean, raw)
  
  23 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  23 mg
• Swine (liver paste)
  
  25 mg
• Cattle, Offal (large intestine, raw)
  
  26 mg
• Snapping turtle (meat, raw)
  
  26 mg
• Rabbit (meat, lean, raw)
  
  27 mg
• Cattle, Offal (heart, raw)
  
  29 mg
• Cattle, Offal (rumen, boiled)
  
  29 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  31 mg