Triacylglycerol equivalents Content of Eggs (Initial H)

4.9 g

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

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

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

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

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

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

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