Foods High in Lauric acid (201st - 220th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  15 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  15 mg
• Pacific herring (smoked)
  
  15 mg
• Japanese pilchard, Canned product (in oil)
  
  15 mg
• Imo-karinto
  
  14 mg
• Swine, Shoulder
  
  14 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  14 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  14 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  14 mg
• Pacific herring (hirakiboshi)
  
  14 mg
• Cattle, Offal (small intestine, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  13 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  13 mg
• Hairtail (raw)
  
  13 mg
• Mackerel, Processed product (shimesaba)
  
  13 mg
• Geppei
  
  12 mg
• Swine, Offal (cartilage, boiled)
  
  12 mg
• Swine, Offal (tongue, raw)
  
  12 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  12 mg