Eggs Low in Icosenoic acid (per 100 g edible portion)

• Hen's egg (white, raw)
  
  Tr
• Hen's egg (white, boiled)
  
  Tr
• Hen's egg (white, dried)
  
  1 mg
• Hen's egg (tamago-dofu)
  
  9 mg
• Hen's egg (whole, raw)
  
  19 mg
• Hen's egg (whole, boiled)
  
  19 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  19 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  20 mg
• Silky fowl's egg (whole, raw)
  
  22 mg
• Hen's egg (whole, poached)
  
  22 mg
• Hen's egg (whole, sugared)
  
  27 mg
• Japanese quail's egg (whole, raw)
  
  28 mg
• Hen's egg (whole, boiled and canned in brine)
  
  29 mg
• Japanese quail's egg (boiled and canned in brine)
  
  32 mg
• Hen's egg (yolk, sugared)
  
  55 mg
• Hen's egg (yolk, boiled)
  
  62 mg
• Hen's egg (yolk, raw)
  
  63 mg
• Pidan
  
  70 mg
• Hen's egg (whole, dried)
  
  100 mg
• Hen's egg (yolk, dried)
  
  160 mg