Fatty acids (n-6 Polyunsaturated) Content of Eggs

1.57 g

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

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

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

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

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

(per 43 g edible portion)
Hen's egg (whole, poached)
0.8 g

(per 63 g edible portion)
Hen's egg (whole, raw)
0.88 g

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

(per 50 g edible portion)
Hen's egg (whole, boiled)
0.12 g

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

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