Lauric acid Content of Meats
(131 - 140)
1 mg
(per 80 g edible portion)
Chicken, Broiler meat (thigh, with skin, boiled)
1 mg
(per 90 g edible portion)
Chicken, Broiler meat (thigh, with skin, baked)
3 mg
(per 250 g edible portion)
Chicken, Broiler meat (thigh, with skin, raw)
1 mg
(per 100 g edible portion)
Swine, Pork, large type breed (fillet, lean, raw)
-
(per 20 g edible portion)
Whale (sarashi-kujira)
Tr
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
Tr
(per 155 g edible portion)
Chicken, Broiler meat (breast, with skin, raw)
Tr
(per 100 g edible portion)
Whale (meat, lean, raw)
Tr
(per 16 g edible portion)
Cattle, Offal (omasum, raw)
0 mg
(per 4 g edible portion)
Chicken, Offal (cartilage bone, raw)
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