Lauric acid Content of Foods
(Initial J) (11 - 20)
10 mg
(per 152 g edible portion)
Japanese pilchard (baked)
11 mg
(per 152 g edible portion)
Japanese pilchard (boiled)
6 mg
(per 87 g edible portion)
Japanese pilchard (namaboshi)
8 mg
(per 152 g edible portion)
Japanese pilchard (raw)
4 mg
(per 115 g edible portion)
Japanese pilchard (shioiwashi)
11 mg
(per 70 g edible portion)
Japanese pilchard, Canned product (in oil)
9 mg
(per 80 g edible portion)
Japanese pilchard, Canned product (in tomato sauce)
19 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (kabayaki)
12 mg
(per 100 g edible portion)
Japanese pilchard, Canned product (with seasoning)
0 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
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