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

• Hen's egg (white, raw)
  
  2 mg
• Hen's egg (white, boiled)
  
  4 mg
• Hen's egg (white, dried)
  
  71 mg
• Hen's egg (tamago-dofu)
  
  980 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  1700 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  1700 mg
• Hen's egg (whole, boiled)
  
  2000 mg
• Hen's egg (whole, raw)
  
  2100 mg
• Hen's egg (whole, boiled and canned in brine)
  
  2100 mg
• Hen's egg (whole, sugared)
  
  2100 mg
• Hen's egg (whole, poached)
  
  2300 mg
• Pidan
  
  2300 mg
• Silky fowl's egg (whole, raw)
  
  2600 mg
• Japanese quail's egg (whole, raw)
  
  2700 mg
• Japanese quail's egg (boiled and canned in brine)
  
  2900 mg
• Hen's egg (yolk, sugared)
  
  4600 mg
• Hen's egg (yolk, boiled)
  
  6500 mg
• Hen's egg (yolk, raw)
  
  6700 mg
• Hen's egg (whole, dried)
  
  9000 mg
• Hen's egg (yolk, dried)
  
  14000 mg