Lauric acid Content of Foods
(261 - 270)
1 mg
(per 16 g edible portion)
Sea urchin (tsubu-uni)
6 mg
(per 120 g edible portion)
Abalone (shiokara)
36 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
1 mg
(per 45 g edible portion)
Sandfish (namaboshi)
5 mg
(per 95 g edible portion)
Red sea bream (cultured, baked)
52 mg
(per 1310 g edible portion)
Red sea bream (cultured, boiled)
10 mg
(per 450 g edible portion)
Black sea bream (raw)
5 mg
(per 100 g edible portion)
Pacific saury (canned product, kabayaki)
22 mg
(per 720 g edible portion)
Mackerel (raw)
5 mg
(per 150 g edible portion)
Barracuda (raw)
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