{"id":746,"date":"2019-01-03T11:13:23","date_gmt":"2019-01-03T11:13:23","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/nutrition\/?p=746"},"modified":"2019-05-03T09:43:48","modified_gmt":"2019-05-03T09:43:48","slug":"margaric-acid","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/nutrition\/margaric-acid\/","title":{"rendered":"Facts and Food Sources of Margaric acid (C17)"},"content":{"rendered":"

Margaric acid also called Heptadecanoic acid, is a saturated fatty acid with CH3(CH2)15COOH molecular formula. It is a basic component of fat and milk fat of ruminants. It occurs in natural vegetable and animal fat<\/a> at high concentrations. It comprises of 2.2% fats from fruit of Durio graveolens (durian<\/a> species). In 19th<\/sup> and 20th<\/sup> centuries, various reports of acid was found in natural fats in meaningful amounts. Salts and esters of margaric acid are known as heptadecanoates.<\/p>\n

\"\"<\/p>\n

Food Sources of Margaric acid<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Food name<\/strong><\/td>\nWeight (g)<\/strong><\/td>\nMargaric acid (g)<\/strong><\/td>\n<\/tr>\n
Beef<\/a><\/td>\n113<\/td>\n1.220<\/td>\n<\/tr>\n
Lamb<\/a><\/td>\n85<\/td>\n1.158<\/td>\n<\/tr>\n
Veal<\/td>\n113<\/td>\n0.716<\/td>\n<\/tr>\n
Kielbasa<\/a><\/td>\n370<\/td>\n0.422<\/td>\n<\/tr>\n
Cheddar cheese<\/a><\/td>\n132<\/td>\n0.252<\/td>\n<\/tr>\n
Swiss cheese<\/a><\/td>\n132<\/td>\n0.249<\/td>\n<\/tr>\n
Bacon<\/a><\/td>\n85<\/td>\n0.233<\/td>\n<\/tr>\n
Macadamia nuts<\/a><\/td>\n132<\/td>\n0.206<\/td>\n<\/tr>\n
Mozzarella cheese<\/a><\/td>\n132<\/td>\n0.152<\/td>\n<\/tr>\n
Parmesan cheese<\/a><\/td>\n100<\/td>\n0.148<\/td>\n<\/tr>\n
Pork<\/a><\/td>\n85<\/td>\n0.128<\/td>\n<\/tr>\n
Ravioli<\/td>\n262<\/td>\n0.118<\/td>\n<\/tr>\n
Turkey<\/a><\/td>\n113<\/td>\n0.115<\/td>\n<\/tr>\n
Tamales<\/a><\/td>\n186<\/td>\n0.110<\/td>\n<\/tr>\n
Hamburger<\/a><\/td>\n99<\/td>\n0.106<\/td>\n<\/tr>\n
Beef<\/a><\/td>\n30<\/td>\n0.083<\/td>\n<\/tr>\n
Egg<\/a><\/td>\n67<\/td>\n0.082<\/td>\n<\/tr>\n
Ricotta cheese<\/a><\/td>\n85<\/td>\n0.078<\/td>\n<\/tr>\n
Red (sockeye) salmon<\/a><\/td>\n108<\/td>\n0.076<\/td>\n<\/tr>\n
Margarine<\/a><\/td>\n232<\/td>\n0.072<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Margaric acid also called Heptadecanoic acid, is a saturated fatty acid with CH3(CH2)15COOH molecular formula. It is a basic component of fat and milk fat of ruminants. It occurs in natural vegetable and animal fat at high concentrations. It comprises of 2.2% fats from fruit of Durio graveolens (durian species). In 19th and 20th centuries,<\/p>\n","protected":false},"author":2,"featured_media":1261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[153],"tags":[97,26,147],"class_list":["post-746","post","type-post","status-publish","format-standard","has-post-thumbnail","category-margaric-acid","tag-fat","tag-m","tag-saturated-fat"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-content\/uploads\/2019\/01\/Food-sources-of-margaric-acid-1.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pazmsl-c2","_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/comments?post=746"}],"version-history":[{"count":8,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/746\/revisions"}],"predecessor-version":[{"id":1649,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/posts\/746\/revisions\/1649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media\/1261"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/media?parent=746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/categories?post=746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/nutrition\/wp-json\/wp\/v2\/tags?post=746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}