Eggs Low in Myristic 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)
  
  14 mg
• Hen's egg (whole, boiled and canned in brine)
  
  24 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  25 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  25 mg
• Hen's egg (whole, boiled)
  
  29 mg
• Hen's egg (whole, raw)
  
  31 mg
• Hen's egg (whole, sugared)
  
  33 mg
• Silky fowl's egg (whole, raw)
  
  37 mg
• Hen's egg (whole, poached)
  
  40 mg
• Japanese quail's egg (whole, raw)
  
  55 mg
• Japanese quail's egg (boiled and canned in brine)
  
  60 mg
• Pidan
  
  62 mg
• Hen's egg (yolk, sugared)
  
  91 mg
• Hen's egg (yolk, boiled)
  
  96 mg
• Hen's egg (yolk, raw)
  
  100 mg
• Hen's egg (whole, dried)
  
  140 mg
• Hen's egg (yolk, dried)
  
  200 mg