Eggs Low in Docosapentaenoic acid (n-6) (per 100 g edible portion)

• Silky fowl's egg (whole, raw)
  
  0 mg
• Hen's egg (whole, raw)
  
  0 mg
• Hen's egg (whole, boiled)
  
  0 mg
• Hen's egg (whole, poached)
  
  0 mg
• Hen's egg (yolk, raw)
  
  0 mg
• Hen's egg (yolk, boiled)
  
  0 mg
• Hen's egg (tamago-dofu)
  
  0 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  0 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  0 mg
• Hen's egg (white, dried)
  
  1 mg
• Japanese quail's egg (boiled and canned in brine)
  
  5 mg
• Hen's egg (whole, boiled and canned in brine)
  
  22 mg
• Hen's egg (whole, sugared)
  
  40 mg
• Pidan
  
  55 mg
• Hen's egg (yolk, sugared)
  
  81 mg
• Hen's egg (whole, dried)
  
  200 mg
• Hen's egg (yolk, dried)
  
  300 mg