Arachidonic acid Content of Eggs
(11 - 16)
14 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
72 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
72 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
85 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
-
(per 36 g edible portion)
Hen's egg (white, raw)
Tr
(per 37 g edible portion)
Hen's egg (white, boiled)
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