Foods Low in Lauric acid (1021st - 1040th) (per 100 g edible portion)

• Ayu sweetfish (cultured, viscera, baked)
  
  27 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  27 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  27 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  28 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  28 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  28 mg
• Swine (liver paste)
  
  29 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  30 mg
• Swine, Sausage (dry)
  
  31 mg
• Sable, shortbread
  
  31 mg
• Hash roux
  
  31 mg
• Vegetable oil, blend
  
  32 mg
• Precooked Chinese noodles (dried by frying)
  
  33 mg
• Lamprey (raw)
  
  33 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  33 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  33 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  33 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  34 mg
• Pale chub (raw)
  
  34 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  34 mg