Lauric acid Content of Meats (101 - 110)

10 mg

(per 174 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
11 mg

(per 185 g edible portion)
Cattle, Beef, Japanese beef cattle (rump, lean, raw)
7 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
1 mg

(per 50 g edible portion)
Chicken, Broiler meat (wing , with skin, raw)
1 mg

(per 15 g edible portion)
Swine, Ham (chopped)
3 mg

(per 61 g edible portion)
Swine, Pork, large type breed (outside ham, lean, raw)
4 mg

(per 70 g edible portion)
Swine, Pork, large type breed (loin, lean, raw)
10 mg

(per 194 g edible portion)
Cattle, Imported beef (inside round, without subcutaneous fat, raw)
5 mg

(per 105 g edible portion)
Cattle, Beef, dairy fattened steer (fillet, lean, raw)
7 mg

(per 140 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, lean, raw)

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