Eggs Low in Icosapentaenoic acid (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 (yolk, dried)
  
  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 (whole, sugared)
  
  Tr
• Hen's egg (whole, dried)
  
  Tr
• Hen's egg (white, raw)
  
  Tr
• Hen's egg (white, boiled)
  
  Tr
• Hen's egg (white, dried)
  
  Tr
• Hen's egg (yolk, sugared)
  
  3 mg
• Hen's egg (whole, boiled and canned in brine)
  
  5 mg
• Pidan
  
  8 mg
• Japanese quail's egg (boiled and canned in brine)
  
  28 mg
• Japanese quail's egg (whole, raw)
  
  34 mg