Icosenoic acid Content of Eggs
(1 - 10)
29 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
48 mg
(per 68 g edible portion)
Pidan
11 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
11 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
10 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
3 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
3 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
9 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
12 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
12 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
<
1
2
>
