Docosapentaenoic acid (n-3) Content of Eggs
(11 - 16)
4 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
4 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
4 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
5 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
Tr
(per 37 g edible portion)
Hen's egg (white, boiled)
0 mg
(per 36 g edible portion)
Hen's egg (white, raw)
<
1
2
>
