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

• Swine, Pork, large type breed (boston butt, fat, raw)
  
  44 mg
• Swine, Pork, medium type breed (loin, fat, raw)
  
  44 mg
• Swine, Sausage (semi-dry)
  
  45 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  46 mg
• Chicken, Offal (skin, breast, raw)
  
  46 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  47 mg
• Cattle, Offal (kidney, raw)
  
  47 mg
• Chicken, Offal (skin, thigh, raw)
  
  48 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  49 mg
• Cattle, Offal (reticulum, boiled)
  
  51 mg
• Swine, Sausage (mixed)
  
  51 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  52 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  54 mg
• Cattle, Ground meat (raw)
  
  55 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  56 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  57 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  57 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  57 mg
• Cattle, Beef product (roast beef)
  
  57 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  58 mg