Oleic acid Content of Eggs
(Initial H)
2040 mg
(per 120 g edible portion)
Hen's egg (tamago-dofu)
1860 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
1860 mg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
3 mg
(per 37 g edible portion)
Hen's egg (white, boiled)
1 mg
(per 36 g edible portion)
Hen's egg (white, raw)
1700 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
1677 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
1874 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
1870 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
3780 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
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