Lauric acid Content of Meats
(11 - 20)
17 mg
(per 38 g edible portion)
Cattle, Beef, dairy fattened steer (inside round, fat, raw)
14 mg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck, fat, raw)
13 mg
(per 30 g edible portion)
Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
24 mg
(per 70 g edible portion)
Sheep, Lamb (leg, lean and fat, raw)
17 mg
(per 50 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, boiled)
15 mg
(per 45 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, baked)
22 mg
(per 70 g edible portion)
Swine, Sausage (dry)
55 mg
(per 182 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
27 mg
(per 95 g edible portion)
Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
27 mg
(per 99 g edible portion)
Swine, Pork, large type breed (outside ham, lean and fat, raw)
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27 mg(per 95 g edible portion)Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
