Triacylglycerol equivalents Content of Eggs (11 - 16)

4.1 g

(per 50 g edible portion)
Hen's egg (whole, boiled)
4.6 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
4.5 g

(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
4.9 g

(per 120 g edible portion)
Hen's egg (tamago-dofu)
Tr

(per 37 g edible portion)
Hen's egg (white, boiled)
0 g

(per 36 g edible portion)
Hen's egg (white, raw)

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