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

• Hen's egg (white, raw)
  
  1 mg
• Hen's egg (white, boiled)
  
  2 mg
• Hen's egg (white, dried)
  
  39 mg
• Hen's egg (tamago-dofu)
  
  640 mg
• Pidan
  
  970 mg
• Japanese quail's egg (whole, raw)
  
  1100 mg
• Hen's egg (whole, sugared)
  
  1100 mg
• Japanese quail's egg (boiled and canned in brine)
  
  1200 mg
• Hen's egg (whole, raw)
  
  1300 mg
• Hen's egg (whole, boiled)
  
  1300 mg
• Hen's egg (whole, boiled and canned in brine)
  
  1300 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  1300 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  1300 mg
• Silky fowl's egg (whole, raw)
  
  1400 mg
• Hen's egg (whole, poached)
  
  1500 mg
• Hen's egg (yolk, sugared)
  
  2800 mg
• Hen's egg (yolk, raw)
  
  4200 mg
• Hen's egg (yolk, boiled)
  
  4300 mg
• Hen's egg (whole, dried)
  
  4800 mg
• Hen's egg (yolk, dried)
  
  7100 mg