Fatty acids (n-3 Polyunsaturated) Content of Eggs (1 - 10)

0.09 g

(per 17 g edible portion)
Hen's egg (yolk, boiled)
0.1 g

(per 18 g edible portion)
Hen's egg (yolk, raw)
0.08 g

(per 18 g edible portion)
Hen's egg (yolk, dried)
0.03 g

(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0.04 g

(per 13 g edible portion)
Japanese quail's egg (whole, raw)
0.05 g

(per 18 g edible portion)
Hen's egg (yolk, sugared)
0.16 g

(per 68 g edible portion)
Pidan
0.11 g

(per 63 g edible portion)
Silky fowl's egg (whole, raw)
0.11 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
0.11 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)

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