Foods High in Lauric acid (321st - 340th) (per 100 g edible portion)

• Mackerel (canned products, miso-ni)
  
  6 mg
• Atlantic mackerel (baked)
  
  6 mg
• Mackerel (baked)
  
  6 mg
• Mackerel (boiled)
  
  6 mg
• Chum salmon (boiled)
  
  6 mg
• Chum salmon (raw)
  
  6 mg
• Sablefish (raw)
  
  6 mg
• Japanese pilchard (shioiwashi)
  
  6 mg
• Japanese anchovy (niboshi)
  
  6 mg
• Bread type rolls
  
  6 mg
• Steamed bread, Chinese style (adzuki bean paste)
  
  5 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  5 mg
• Swine, Ham (chopped)
  
  5 mg
• Swine, Ham (pressed)
  
  5 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  5 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  5 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  5 mg