Octadecatetraenoic acid Content of Eggs
(11 - 16)
0 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
0 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
0 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
0 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
0 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
0 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
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