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

• Hen's egg (white, raw)
  
  Tr
• Hen's egg (white, boiled)
  
  1 mg
• Hen's egg (white, dried)
  
  8 mg
• Hen's egg (tamago-dofu)
  
  81 mg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  140 mg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  140 mg
• Hen's egg (whole, boiled)
  
  160 mg
• Hen's egg (whole, raw)
  
  180 mg
• Hen's egg (whole, poached)
  
  210 mg
• Hen's egg (whole, sugared)
  
  210 mg
• Hen's egg (whole, boiled and canned in brine)
  
  240 mg
• Silky fowl's egg (whole, raw)
  
  250 mg
• Pidan
  
  430 mg
• Hen's egg (yolk, sugared)
  
  450 mg
• Japanese quail's egg (whole, raw)
  
  490 mg
• Japanese quail's egg (boiled and canned in brine)
  
  540 mg
• Hen's egg (yolk, boiled)
  
  540 mg
• Hen's egg (yolk, raw)
  
  580 mg
• Hen's egg (whole, dried)
  
  1100 mg
• Hen's egg (yolk, dried)
  
  1600 mg