Eggs Low in Arachidonic acid (per 100 g edible portion)

• Hen's egg (white, boiled)
  
  Tr
• Hen's egg (white, raw)
  
  1 mg
• Hen's egg (white, dried)
  
  7 mg
• Hen's egg (tamago-dofu)
  
  71 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  120 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  120 mg
• Japanese quail's egg (whole, raw)
  
  130 mg
• Hen's egg (whole, boiled)
  
  140 mg
• Hen's egg (whole, raw)
  
  150 mg
• Japanese quail's egg (boiled and canned in brine)
  
  160 mg
• Hen's egg (whole, poached)
  
  170 mg
• Hen's egg (whole, sugared)
  
  170 mg
• Hen's egg (whole, boiled and canned in brine)
  
  180 mg
• Silky fowl's egg (whole, raw)
  
  210 mg
• Pidan
  
  250 mg
• Hen's egg (yolk, sugared)
  
  390 mg
• Hen's egg (yolk, boiled)
  
  470 mg
• Hen's egg (yolk, raw)
  
  480 mg
• Hen's egg (whole, dried)
  
  700 mg
• Hen's egg (yolk, dried)
  
  1100 mg