Pentadecenoic acid Content of Foods
(521 - 530)
0 mg
(per 430 g edible portion)
Kintoki (root with skin, raw)
0 mg
(per 200 g edible portion)
Bitter gourd (fruit, sauted)
0 mg
(per 300 g edible portion)
Eggplant Western type (fruit, fried)
0 mg
(per 10 g edible portion)
Summer cypress seed (seeds, boiled)
0 mg
(per 350 g edible portion)
Red chicory (leaves, raw)
0 mg
(per 10 g edible portion)
Sweet corn (immature kernels, frozen)
0 mg
(per 175 g edible portion)
Sweet corn (immature kernels on cob, frozen)
0 mg
(per 42 g edible portion)
Red pepper (leaves and fruits, sauteed)
0 mg
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
0 mg
(per 10 g edible portion)
Green pea (frozen)
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