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

• Hen's egg (white, raw)
  
  3 mg
• Hen's egg (white, boiled)
  
  8 mg
• Hen's egg (white, dried)
  
  130 mg
• Hen's egg (tamago-dofu)
  
  1700 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  3100 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  3100 mg
• Hen's egg (whole, boiled)
  
  3400 mg
• Hen's egg (whole, raw)
  
  3500 mg
• Hen's egg (whole, boiled and canned in brine)
  
  3800 mg
• Hen's egg (whole, poached)
  
  3900 mg
• Hen's egg (whole, sugared)
  
  3900 mg
• Silky fowl's egg (whole, raw)
  
  4200 mg
• Japanese quail's egg (whole, raw)
  
  4200 mg
• Japanese quail's egg (boiled and canned in brine)
  
  4800 mg
• Pidan
  
  7700 mg
• Hen's egg (yolk, sugared)
  
  8400 mg
• Hen's egg (yolk, raw)
  
  11000 mg
• Hen's egg (yolk, boiled)
  
  11000 mg
• Hen's egg (whole, dried)
  
  14000 mg
• Hen's egg (yolk, dried)
  
  21000 mg