Vegetables High in Pentadecanoic acid (per 100 g edible portion)

• Eggplant Western type (fruit, fried)
  
  4 mg
• Garlic (bulb, raw)
  
  2 mg
• Summer cypress seed (seeds, boiled)
  
  2 mg
• Mukago (raw)
  
  1 mg
• Spinach (leaves, boiled)
  
  1 mg
• Yellow sweet pepper (fruit, sauted)
  
  1 mg
• Red sweet pepper (fruit, sauted)
  
  1 mg
• Green sweet pepper (fruit, sauted)
  
  1 mg
• Ha-negi (leaves, raw)
  
  1 mg
• Kintoki (root without skin, boiled)
  
  1 mg
• Bitter gourd (fruit, sauted)
  
  1 mg
• Red pepper (leaves and fruits, sauteed)
  
  1 mg
• Celery (petiole, raw)
  
  1 mg
• Sweet pepper (fruit, sauted)
  
  1 mg
• Green pea (frozen)
  
  1 mg