Meats Low in Lauric acid (1st - 20th) (per 100 g edible portion)

• Wild boar (meat, lean and fat, raw)
  
  0 mg
• Cattle, Veals (rib loin, without subcutaneous fat, raw)
  
  0 mg
• Cattle, Offal (liver, raw)
  
  0 mg
• Cattle, Offal (kidney, raw)
  
  0 mg
• Cattle, Offal (reticulum, boiled)
  
  0 mg
• Cattle, Offal (sinew, boiled)
  
  0 mg
• Cattle, Offal (uterus, boiled)
  
  0 mg
• Swine, Offal (liver, raw)
  
  0 mg
• Swine, Offal (kidney, raw)
  
  0 mg
• Swine, Offal (uterus, raw)
  
  0 mg
• Swine (smoked liver)
  
  0 mg
• Aigamo (meat, with skin, raw)
  
  0 mg
• Japanese quail (meat, with skin, raw)
  
  0 mg
• Duck, wild (meat, without skin, raw)
  
  0 mg
• Common pheasant (meat, without skin, raw)
  
  0 mg
• Turkey (meat, without skin, raw)
  
  0 mg
• Chicken, Fowl meat (sasami, raw)
  
  0 mg
• Chicken, Broiler meat (sasami, raw)
  
  0 mg
• Chicken, Broiler meat (sasami, baked)
  
  0 mg
• Chicken, Broiler meat (sasami, boiled)
  
  0 mg