Meats High in Lauric acid (121st - 140th) (per 100 g edible portion)

• Cattle, Beef, dairy fattened steer (rump, without subcutaneous fat, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat,boiled)
  
  9 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean, raw)
  
  9 mg
• Cattle, Beef, dairy fattened steer (chuck, without subcutaneous fat, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (outside round, without subcutaneous fat,raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean and fat, raw)
  
  9 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean, raw)
  
  9 mg
• Duck, domesticated (meat, with skin, raw)
  
  8 mg
• Cattle, Ground meat (raw)
  
  8 mg
• Cattle, Imported beef (rump, without subcutaneous fat, raw)
  
  8 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, baked)
  
  8 mg
• Cattle, Beef, dairy fattened steer (inside round, lean and fat, raw)
  
  8 mg
• Swine, Pork, medium type breed (outside ham, without subcutaneous fat,raw)
  
  7 mg
• Swine, Pork, large type breed (inside ham, without subcutaneous fat, raw)
  
  7 mg
• Swine, Pork, large type breed (picnic shoulder, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Imported beef (outside round, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Imported beef (chuck, lean and fat, raw)
  
  7 mg
• Cattle, Beef, dairy fattened steer (outside round, without subcutaneous fat, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (fillet, lean, raw)
  
  7 mg
• Cattle, Beef, Japanese beef cattle (inside round, without subcutaneous fat,raw)
  
  7 mg