Meats High in Lauric acid (21st - 40th) (per 100 g edible portion)

• Cattle, Imported beef (inside round, fat, raw)
  
  44 mg
• Cattle, Beef, Japanese beef cattle (inside round, fat, raw)
  
  43 mg
• Cattle, Imported beef (chuck, fat, raw)
  
  39 mg
• Swine, Pork, medium type breed (belly, lean and fat, raw)
  
  38 mg
• Whale (ventral groove meat, raw)
  
  36 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, baked)
  
  36 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, boiled)
  
  35 mg
• Sheep, Lamb (leg, lean and fat, raw)
  
  34 mg
• Sheep, Lamb (shoulder, lean and fat, raw)
  
  33 mg
• Swine, Pork, large type breed (loin, lean and fat, boiled)
  
  33 mg
• Swine, Pork, large type breed (loin, lean and fat, baked)
  
  33 mg
• Swine, Sausage (dry)
  
  31 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean and fat, raw)
  
  30 mg
• Swine (liver paste)
  
  29 mg
• Cattle, Beef, dairy fattened steer (flank or short plate, lean and fat, raw)
  
  28 mg
• Cattle, Beef, Japanese beef cattle (flank or short plate, lean and fat, raw)
  
  28 mg
• Swine, Pork, large type breed (outside ham, lean and fat, raw)
  
  27 mg
• Cattle, Beef, dairy fattened steer (rib loin, without subcutaneous fat,raw)
  
  27 mg
• Swine, Sausage (frankfurter)
  
  25 mg
• Swine, Pork, large type breed (loin, lean and fat, raw)
  
  25 mg