Lauric acid Content of Meats (41 - 50)

30 mg

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

(per 120 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
3 mg

(per 20 g edible portion)
Swine, Ham (uncooked ham, fresh)
8 mg

(per 50 g edible portion)
Swine, Ground meat (raw)
15 mg

(per 99 g edible portion)
Swine, Pork, large type breed (inside ham, lean and fat, raw)
13 mg

(per 86 g edible portion)
Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
18 mg

(per 120 g edible portion)
Swine, Pork, large type breed (boston butt, lean and fat, raw)
23 mg

(per 154 g edible portion)
Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
17 mg

(per 110 g edible portion)
Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
1 mg

(per 10 g edible portion)
Swine, Shoulder

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