Vitamin A (β-Carotene) Content of Eggs
(1 - 10)
2 μg
(per 17 g edible portion)
Hen's egg (yolk, boiled)
1 μg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
1 μg
(per 18 g edible portion)
Hen's egg (yolk, raw)
1 μg
(per 18 g edible portion)
Hen's egg (yolk, dried)
1 μg
(per 18 g edible portion)
Hen's egg (yolk, sugared)
1 μg
(per 43 g edible portion)
Hen's egg (whole, poached)
2 μg
(per 50 g edible portion)
Hen's egg (whole, boiled)
2 μg
(per 63 g edible portion)
Hen's egg (whole, raw)
1 μg
(per 60 g edible portion)
Hen's egg (tamagoyaki, dashimakitamago)
1 μg
(per 60 g edible portion)
Hen's egg (tamagoyaki, atsuyakitamago)
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