Meats Low in Lauric acid (41st - 60th) (per 100 g edible portion)

• Swine, Pork, medium type breed (fillet, lean, raw)
  
  1 mg
• Chicken, Fowl meat (breast, without skin, raw)
  
  1 mg
• Chicken, Fowl meat (thigh, with skin, raw)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, raw)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, baked)
  
  1 mg
• Chicken, Broiler meat (thigh, with skin, boiled)
  
  1 mg
• Chicken, Broiler meat (thigh, without skin, raw)
  
  1 mg
• Chicken, Broiler meat (thigh, without skin, baked)
  
  1 mg
• Chicken, Broiler meat (thigh, without skin, boiled)
  
  1 mg
• Cattle, Beef, dairy fattened steer (inside round, lean, raw)
  
  2 mg
• Cattle, Imported beef (sirloin, lean, raw)
  
  2 mg
• Cattle, Imported beef (outside round, lean, raw)
  
  2 mg
• Cattle, Imported beef (rump, lean, raw)
  
  2 mg
• Cattle, Veal (flank or short plate, without subcutaneous fat, raw)
  
  2 mg
• Cattle, Veal (inside round, without subcutaneous fat, raw)
  
  2 mg
• Swine, Pork, large type breed (picnic shoulder, lean, raw)
  
  2 mg
• Goat (meat, lean, raw)
  
  2 mg
• Chicken, Fowl meat (thigh, without skin, raw)
  
  2 mg
• Rabbit (meat, lean, raw)
  
  3 mg
• Cattle, Beef, dairy fattened steer (chuck, lean, raw)
  
  3 mg