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, various reports of acid was found in natural fats in meaningful amounts. Salts and esters of margaric acid are known as heptadecanoates.
Food Sources of Margaric acid
| Food name | Weight (g) | Margaric acid (g) |
| Beef | 113 | 1.220 |
| Lamb | 85 | 1.158 |
| Veal | 113 | 0.716 |
| Kielbasa | 370 | 0.422 |
| Cheddar cheese | 132 | 0.252 |
| Swiss cheese | 132 | 0.249 |
| Bacon | 85 | 0.233 |
| Macadamia nuts | 132 | 0.206 |
| Mozzarella cheese | 132 | 0.152 |
| Parmesan cheese | 100 | 0.148 |
| Pork | 85 | 0.128 |
| Ravioli | 262 | 0.118 |
| Turkey | 113 | 0.115 |
| Tamales | 186 | 0.110 |
| Hamburger | 99 | 0.106 |
| Beef | 30 | 0.083 |
| Egg | 67 | 0.082 |
| Ricotta cheese | 85 | 0.078 |
| Red (sockeye) salmon | 108 | 0.076 |
| Margarine | 232 | 0.072 |