Meats Low in Lauric acid (81st - 100th) (per 100 g edible portion)

• Swine, Pork, medium type breed (outside ham, lean, raw)
  
  4 mg
• Swine, Ham (mixed pressed)
  
  4 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  4 mg
• Cattle, Beef, Japanese beef cattle (inside round, lean, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (outside round, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (sirloin, lean, raw)
  
  5 mg
• Cattle, Beef, dairy fattened steer (fillet, lean, raw)
  
  5 mg
• Cattle, Imported beef (chuck, without subcutaneous fat, raw)
  
  5 mg
• Cattle, Imported beef (inside round, without subcutaneous fat, raw)
  
  5 mg
• Swine, Pork, large type breed (loin, lean, raw)
  
  5 mg
• Swine, Pork, large type breed (outside ham, lean, raw)
  
  5 mg
• Swine, Ham (pressed)
  
  5 mg
• Swine, Ham (chopped)
  
  5 mg
• Chicken, Broiler meat (wing , with skin, raw)
  
  5 mg
• Cattle, Beef, Japanese beef cattle (chuck, lean, raw)
  
  6 mg
• Cattle, Beef, Japanese beef cattle (rump, lean, raw)
  
  6 mg
• Cattle, Beef, dairy fattened steer (inside round, without subcutaneous fat, raw)
  
  6 mg
• Cattle, Imported beef (chuck loin, lean, raw)
  
  6 mg
• Cattle, Imported beef (rib loin, lean, raw)
  
  6 mg
• Cattle, Imported beef (inside round, lean and fat, raw)
  
  6 mg