Eggs High in Icosadienoic acid (per 100 g edible portion)

• Hen's egg (yolk, dried)
  
  84 mg
• Pidan
  
  67 mg
• Hen's egg (whole, dried)
  
  56 mg
• Hen's egg (yolk, raw)
  
  54 mg
• Hen's egg (yolk, boiled)
  
  53 mg
• Hen's egg (yolk, sugared)
  
  31 mg
• Hen's egg (whole, poached)
  
  19 mg
• Hen's egg (whole, boiled)
  
  16 mg
• Hen's egg (whole, raw)
  
  16 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  14 mg
• Silky fowl's egg (whole, raw)
  
  14 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  13 mg
• Hen's egg (whole, boiled and canned in brine)
  
  13 mg
• Hen's egg (whole, sugared)
  
  12 mg
• Hen's egg (tamago-dofu)
  
  8 mg
• Japanese quail's egg (boiled and canned in brine)
  
  5 mg
• Hen's egg (white, dried)
  
  1 mg
• Japanese quail's egg (whole, raw)
  
  1 mg