Meats High in Lauric acid (161st - 180th) (per 100 g edible portion)

• Chicken, Fowl meat (wing, with skin, raw)
  
  4 mg
• Swine, Ham (mixed pressed)
  
  4 mg
• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  4 mg
• Swine, Pork, medium type breed (inside ham, lean, raw)
  
  4 mg
• Swine, Pork, medium type breed (loin, lean, raw)
  
  4 mg
• Swine, Pork, medium type breed (picnic shoulder, lean, raw)
  
  4 mg
• Horse (meat, lean, raw)
  
  4 mg
• Cattle, Offal (rectum, raw)
  
  4 mg
• Cattle, Offal (large intestine, raw)
  
  4 mg
• Chicken (roast meat, canned with seasonings,)
  
  3 mg
• Chicken (ground meat, raw)
  
  3 mg
• Swine, Offal (stomach, boiled)
  
  3 mg
• Swine, Offal (heart, raw)
  
  3 mg
• Swine, Pork, large type breed (inside ham, lean, raw)
  
  3 mg
• Cattle, Beef product (beefjerky)
  
  3 mg
• Cattle, Beef product (canned with seasoning)
  
  3 mg
• Cattle, Offal (rumen, boiled)
  
  3 mg
• Cattle, Offal (heart, raw)
  
  3 mg
• Cattle, Imported beef (fillet, lean, raw)
  
  3 mg
• Cattle, Imported beef (inside round, lean, raw)
  
  3 mg