Foods High in Lauric acid (241st - 260th) (per 100 g edible portion)

• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  11 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  11 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  11 mg
• Oyster (canned in oil, smoked)
  
  11 mg
• Gizzard shad (amazu-zuke)
  
  11 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  11 mg
• Japanese pilchard (raw)
  
  11 mg
• Bread crumbs (dry form)
  
  11 mg
• Consomme, cube
  
  10 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  10 mg
• Swine, Ham (boneless)
  
  10 mg
• Swine, Offal (feet, boiled)
  
  10 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  10 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  10 mg
• Pacific saury (mirinboshi)
  
  10 mg
• Mackerel, Processed product (shiosaba)
  
  10 mg
• Japanese pilchard (baked)
  
  10 mg
• Meat ball (frozen)
  
  9 mg