Carbohydrate Content of Eggs (Initial H) (1 - 10)

2.4 g

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

(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
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 50 g edible portion)
Hen's egg (whole, boiled)
0.1 g

(per 43 g edible portion)
Hen's egg (whole, poached)
0.2 g

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

(per 17 g edible portion)
Hen's egg (yolk, boiled)
-

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

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