Which of the following typically contains the most lauric acid?

The option that typically contains the most lauric acid is butter, particularly the kinds that are derived from coconut or palm kernel oil, which are high in this medium-chain fatty acid. Lauric acid is primarily found in significant amounts in coconut oil and palm kernel oil, but butter may be included in this context since some types of butter, especially if enriched with these oils or in certain formulations, can exhibit higher levels of lauric acid compared to the other listed foods.

When comparing butter to the other options, cashews, egg yolks, and salmon contain much lower amounts of lauric acid. Cashews are primarily composed of unsaturated fats and do not contain significant levels of saturated fats like lauric acid. Egg yolks provide healthy fats, but their fatty acid profile is also low in lauric acid. Salmon, being a fish, is rich in omega-3 fatty acids and does not have a notable presence of lauric acid either. Therefore, butter is typically the option that aligns with higher lauric acid content when compared with these other food sources.