Foods Low in Lauric acid (901st - 920th) (per 100 g edible portion)

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