Meats Low in Lauric acid (181st - 200th) (per 100 g edible portion)

• Swine, Loin
  
  17 mg
• Cattle, Offal (tail, raw)
  
  18 mg
• Swine, Pork, medium type breed (boston butt, lean and fat, raw)
  
  18 mg
• Swine, Ham (shoulder)
  
  18 mg
• Swine, Sausage (bologna)
  
  18 mg
• Cattle, Beef, dairy fattened steer (chuck loin, without subcutaneous fat,raw)
  
  19 mg
• Cattle, Beef product (smoked tongue)
  
  19 mg
• Swine, Sausage (lyoner)
  
  19 mg
• Swine, Sausage (fresh sausage)
  
  19 mg
• Cattle, Beef, dairy fattened steer (chuck loin, lean and fat, raw)
  
  20 mg
• Swine, Pork, medium type breed (loin, lean and fat, raw)
  
  20 mg
• Swine, Sausage (vienna)
  
  20 mg
• Swine, Sausage (liver)
  
  20 mg
• Cattle, Imported beef (flank or short plate, lean and fat, raw)
  
  21 mg
• Swine, Sausage (mixed)
  
  21 mg
• Cattle, Beef, Japanese beef cattle (rib loin, without subcutaneous fat,raw)
  
  22 mg
• Cattle, Beef, Japanese beef cattle (sirloin, without subcutaneous fat,raw)
  
  22 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean and fat, raw)
  
  22 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  23 mg
• Cattle, Beef, Japanese beef cattle (rib loin, lean and fat, raw)
  
  24 mg