Eggs Low in Docosapentaenoic acid (n-3) (per 100 g edible portion)

• Hen's egg (white, raw)
  
  0 mg
• Hen's egg (white, boiled)
  
  Tr
• Hen's egg (white, dried)
  
  Tr
• Hen's egg (tamago-dofu)
  
  4 mg
• Hen's egg (whole, sugared)
  
  6 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  7 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  7 mg
• Hen's egg (whole, raw)
  
  8 mg
• Hen's egg (whole, boiled)
  
  8 mg
• Hen's egg (whole, poached)
  
  8 mg
• Hen's egg (whole, boiled and canned in brine)
  
  8 mg
• Silky fowl's egg (whole, raw)
  
  14 mg
• Hen's egg (yolk, sugared)
  
  15 mg
• Japanese quail's egg (boiled and canned in brine)
  
  20 mg
• Japanese quail's egg (whole, raw)
  
  24 mg
• Hen's egg (whole, dried)
  
  26 mg
• Hen's egg (yolk, raw)
  
  26 mg
• Hen's egg (yolk, boiled)
  
  26 mg
• Hen's egg (yolk, dried)
  
  39 mg
• Pidan
  
  41 mg