The amount of Eggs that contain 1600 mg of α-Linolenic acid (11 - 14)

• 

  3 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 533
• 

  18 mg

  (per 63 g edible portion)

  Silky fowl's egg (whole, raw)
  × 88.9
• 

  3 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 533
• 

  25 mg

  (per 120 g edible portion)

  Hen's egg (tamago-dofu)
  × 64