Meats High in Lauric acid (81st - 100th) (per 100 g edible portion)

• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  14 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  14 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  14 mg
• Cattle, Offal (small intestine, raw)
  
  13 mg
• Cattle, Imported beef (rib loin, lean and fat, raw)
  
  13 mg
• Cattle, Beef, dairy fattened steer (rib loin, lean, raw)
  
  13 mg
• Cattle, Beef, Japanese beef cattle (sirloin, lean, raw)
  
  13 mg
• Swine, Offal (cartilage, boiled)
  
  12 mg
• Swine, Offal (tongue, raw)
  
  12 mg
• Swine, Pork, medium type breed (inside ham, lean and fat, raw)
  
  12 mg
• Swine, Pork, medium type breed (loin, without subcutaneous fat, raw)
  
  12 mg
• Swine, Pork, large type breed (boston butt, without subcutaneous fat, raw)
  
  12 mg
• Cattle, Beef product (corned beef, canned)
  
  12 mg
• Cattle, Imported beef (rib loin, without subcutaneous fat, raw)
  
  12 mg
• Cattle, Imported beef (chuck loin, lean and fat, raw)
  
  12 mg
• Cattle, Beef, dairy fattened steer (chuck, lean and fat, raw)
  
  12 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean and fat, raw)
  
  12 mg
• Sheep, Mutton (loin, lean and fat, raw)
  
  11 mg
• Swine, Ham (uncooked ham, ripened)
  
  11 mg
• Swine, Ham (bone-in)
  
  11 mg