Eggs Low in Triacylglycerol equivalents (per 100 g edible portion)

• Hen's egg (white, raw)
  
  0 g
• Hen's egg (white, boiled)
  
  Tr
• Hen's egg (white, dried)
  
  0.3 g
• Hen's egg (tamago-dofu)
  
  4.1 g
• Hen's egg (tamagoyaki, dashimakitamago)
  
  7.5 g
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  7.6 g
• Hen's egg (whole, boiled)
  
  8.2 g
• Hen's egg (whole, raw)
  
  8.6 g
• Hen's egg (whole, sugared)
  
  8.9 g
• Hen's egg (whole, boiled and canned in brine)
  
  9.1 g
• Hen's egg (whole, poached)
  
  9.7 g
• Silky fowl's egg (whole, raw)
  
  10.5 g
• Japanese quail's egg (whole, raw)
  
  10.7 g
• Japanese quail's egg (boiled and canned in brine)
  
  11.9 g
• Pidan
  
  13.5 g
• Hen's egg (yolk, sugared)
  
  20 g
• Hen's egg (yolk, boiled)
  
  27.5 g
• Hen's egg (yolk, raw)
  
  27.8 g
• Hen's egg (whole, dried)
  
  35.3 g
• Hen's egg (yolk, dried)
  
  52.9 g