Eggs High in α-Linolenic acid (per 100 g edible portion)

• Hen's egg (yolk, boiled)
  
  140 mg
• Hen's egg (yolk, raw)
  
  140 mg
• Hen's egg (yolk, dried)
  
  130 mg
• Hen's egg (whole, dried)
  
  90 mg
• Pidan
  
  87 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  79 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  74 mg
• Hen's egg (yolk, sugared)
  
  63 mg
• Hen's egg (whole, poached)
  
  49 mg
• Hen's egg (whole, raw)
  
  43 mg
• Hen's egg (whole, boiled)
  
  42 mg
• Japanese quail's egg (boiled and canned in brine)
  
  35 mg
• Hen's egg (whole, boiled and canned in brine)
  
  34 mg
• Silky fowl's egg (whole, raw)
  
  33 mg
• Japanese quail's egg (whole, raw)
  
  31 mg
• Hen's egg (whole, sugared)
  
  24 mg
• Hen's egg (tamago-dofu)
  
  21 mg
• Hen's egg (white, dried)
  
  1 mg