Triacylglycerol equivalents Content of Eggs
(Initial H) (1 - 10)
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)
<
1
2
>