Docosapentaenoic acid (n-6) Content of Eggs
(1 - 10)
54 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
15 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
37 mg
(per 68 g edible portion)
Pidan
-
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
0 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
0 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
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