Triacylglycerol equivalents Content of Eggs

9.5 g

(per 18 g edible portion)
Hen's egg (yolk, dried)
5 g

(per 18 g edible portion)
Hen's egg (yolk, raw)
4.7 g

(per 17 g edible portion)
Hen's egg (yolk, boiled)
3.6 g

(per 18 g edible portion)
Hen's egg (yolk, sugared)
9.2 g

(per 68 g edible portion)
Pidan
1 g

(per 8 g edible portion)
Japanese quail's egg (boiled and canned in brine)
1.2 g

(per 13 g edible portion)
Japanese quail's egg (whole, raw)
5.6 g

(per 63 g edible portion)
Silky fowl's egg (whole, raw)
4.2 g

(per 43 g edible portion)
Hen's egg (whole, poached)
4.6 g

(per 63 g edible portion)
Hen's egg (whole, raw)

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