Capric acid (10:0) in Meat By-Products

List of meat by-products with a high capric acid (10:0) content.

Food Amount
Pork tongue 0.02 g
Beef brain n/d
Beef tripe n/d
Beef tongue n/d
Beef lungs n/d
Beef heart n/d
Beef kidney n/d
Beef liver n/d
Pork liver n/d
Pork pancreas n/d
Pork spleen n/d
Pork lungs n/d
Pork heart n/d
Pork stomach n/d
Pork brain n/d
Pork tail n/d
Pork chitterlings n/d
Pig's feet n/d
Pork kidneys n/d
Pig's ears n/d