Meats High in Lauric acid (101st - 120th) (per 100 g edible portion)

• Swine, Offal (large intestine, boiled)
  
  11 mg
• Swine, Pork, large type breed (picnic shoulder, lean and fat, raw)
  
  11 mg
• Cattle, Offal (tongue, raw)
  
  11 mg
• Cattle, Imported beef (rump, lean and fat, raw)
  
  11 mg
• Cattle, Imported beef (sirloin, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Imported beef (chuck loin, without subcutaneous fat, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (rump, lean and fat, raw)
  
  11 mg
• Cattle, Beef, dairy fattened steer (outside round, lean and fat, raw)
  
  11 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean and fat, raw)
  
  11 mg
• Cattle, Beef, Japanese beef cattle (chuck, without subcutaneous fat, raw)
  
  11 mg
• Sheep, Mutton (leg, lean and fat, raw)
  
  10 mg
• Swine, Ham (boneless)
  
  10 mg
• Swine, Offal (feet, boiled)
  
  10 mg
• Swine, Pork, medium type breed (picnic shoulder, without subcutaneous fat, raw)
  
  10 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, boiled)
  
  10 mg
• Swine (roast pork)
  
  9 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, baked)
  
  9 mg
• Cattle, Beef product (roast beef)
  
  9 mg
• Cattle, Offal (abomasum, boiled)
  
  9 mg
• Cattle, Imported beef (outside round, lean and fat, raw)
  
  9 mg