Carbohydrate Content of Eggs (1 - 10)

3.7 g

(per 18 g edible portion)
Hen's egg (yolk, sugared)
3.8 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
2.4 g

(per 120 g edible portion)
Hen's egg (tamago-dofu)
-

(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0.3 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.1 g

(per 37 g edible portion)
Hen's egg (white, boiled)
0.1 g

(per 36 g edible portion)
Hen's egg (white, raw)
0.2 g

(per 63 g edible portion)
Silky fowl's egg (whole, raw)
0.2 g

(per 50 g edible portion)
Hen's egg (whole, boiled)
0.2 g

(per 63 g edible portion)
Hen's egg (whole, raw)

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