Lauric acid Content of Meats
(121 - 130)
3 mg
(per 86 g edible portion)
Cattle, Imported beef (fillet, lean, raw)
6 mg
(per 195 g edible portion)
Cattle, Imported beef (inside round, lean, raw)
4 mg
(per 149 g edible portion)
Cattle, Beef, dairy fattened steer (outside round, lean, raw)
4 mg
(per 132 g edible portion)
Cattle, Beef, dairy fattened steer (chuck, lean, raw)
1 mg
(per 45 g edible portion)
Swine, Pork, large type breed (picnic shoulder, lean, raw)
2 mg
(per 110 g edible portion)
Cattle, Imported beef (rump, lean, raw)
4 mg
(per 175 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, lean, raw)
1 mg
(per 60 g edible portion)
Chicken, Broiler meat (thigh, without skin, boiled)
1 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, without skin, baked)
2 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
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