Lauric acid Content of Foods
(341 - 350)
3 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
1 mg
(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
-
(per 20 g edible portion)
Whale (sarashi-kujira)
1 mg
(per 110 g edible portion)
Fish paste product (yakinuki-kamaboko)
-
(per 10 g edible portion)
Shrimp, Processed product (boiled and dried shrimps)
1 mg
(per 73 g edible portion)
Scallop (boiled)
0 mg
(per 9 g edible portion)
Pond smelt (raw)
1 mg
(per 145 g edible portion)
Tuna, Canned product (flaked meat with seasoning)
1 mg
(per 80 g edible portion)
Tuna, Canned product (flaked white meat in brine)
1 mg
(per 90 g edible portion)
Croaker (baked)
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