The amount of Eggs that contain 16000 mg of Linoleic acid (11 - 15)

• 

  96 mg

  (per 8 g edible portion)

  Japanese quail's egg (boiled and canned in brine)
  × 167
• 

  122 mg

  (per 13 g edible portion)

  Japanese quail's egg (whole, raw)
  × 131
• 

  660 mg

  (per 68 g edible portion)

  Pidan
  × 24.2
• 

  768 mg

  (per 120 g edible portion)

  Hen's egg (tamago-dofu)
  × 20.8
• 

  1 mg

  (per 37 g edible portion)

  Hen's egg (white, boiled)
  × 16000