Pentadecanoic acid Content of Eggs
(1 - 10)
6 mg
(per 18 g edible portion)
Hen's egg (yolk, dried)
4 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
4 mg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
3 mg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
1 mg
(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
4 mg
(per 43 g edible portion)
Hen's egg (whole, poached)
4 mg
(per 63 g edible portion)
Silky fowl's egg (whole, raw)
4 mg
(per 50 g edible portion)
Hen's egg (whole, boiled)
4 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
4 mg
(per 68 g edible portion)
Pidan
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