Docosadienoic acid Content of Foods
(Initial H) (11 - 20)
0 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
0 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
0 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
0 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
0 mg
(per 20 g edible portion)
Hishio-miso
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