Docosapentaenoic acid (n-3) Content of Eggs
(Initial H) (1 - 10)
5 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
4 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
4 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
Tr
(per 37 g edible portion)
Hen's egg (white, boiled)
0 mg
(per 36 g edible portion)
Hen's egg (white, raw)
4 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
3 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
4 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
4 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
7 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
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