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

• Cattle, Beef, Japanese beef cattle (rib loin, lean, raw)
  
  14 mg
• Cattle, Beef, Japanese beef cattle (rump, without subcutaneous fat,raw)
  
  14 mg
• Swine, Pork, medium type breed (boston butt, without subcutaneous fat, raw)
  
  14 mg
• Swine, Shoulder
  
  14 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, without subcutaneous fat,raw)
  
  15 mg
• Cattle, Beef, dairy fattened steer (sirloin, without subcutaneous fat, raw)
  
  15 mg
• Swine, Pork, large type breed (boston butt, lean and fat, raw)
  
  15 mg
• Swine, Pork, large type breed (loin, without subcutaneous fat, raw)
  
  15 mg
• Swine, Pork, large type breed (inside ham, lean and fat, raw)
  
  15 mg
• Swine, Ground meat (raw)
  
  15 mg
• Swine, Ham (uncooked ham, fresh)
  
  15 mg
• Sparrow (meat, with bone and skin, raw)
  
  15 mg
• Inobuta (meat, lean and fat, raw)
  
  16 mg
• Cattle, Beef, Japanese beef cattle (chuck loin, lean and fat, raw)
  
  16 mg
• Cattle, Beef, Japanese beef cattle (rump, lean and fat, raw)
  
  16 mg
• Cattle, Imported beef (sirloin, lean and fat, raw)
  
  16 mg
• Swine, Pork, large type breed (outside ham, without subcutaneous fat, raw)
  
  16 mg
• Swine, Pork, medium type breed (picnic shoulder, lean and fat, raw)
  
  16 mg
• Swine, Ham (loin)
  
  16 mg
• Swine, Pork, medium type breed (outside ham, lean and fat, raw)
  
  17 mg