Arachidic acid Content of Eggs
(1 - 10)
3 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
2 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
1 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
-
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
2 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
Tr
(per 37 g edible portion)
Hen's egg (white, boiled)
Tr
(per 36 g edible portion)
Hen's egg (white, raw)
0 mg
(per 68 g edible portion)
Pidan
0 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
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