Eggs Low in Vitamin A (β-Carotene equivalents) (per 100 g edible portion)

• Hen's egg (whole, boiled and canned in brine)
  
  0 μg
• Hen's egg (white, raw)
  
  0 μg
• Hen's egg (white, boiled)
  
  0 μg
• Hen's egg (white, dried)
  
  (0)
• Japanese quail's egg (boiled and canned in brine)
  
  7 μg
• Hen's egg (tamago-dofu)
  
  8 μg
• Hen's egg (tamagoyaki, atsuyakitamago)
  
  13 μg
• Hen's egg (tamagoyaki, dashimakitamago)
  
  14 μg
• Japanese quail's egg (whole, raw)
  
  16 μg
• Hen's egg (whole, boiled)
  
  16 μg
• Hen's egg (whole, raw)
  
  17 μg
• Hen's egg (whole, sugared)
  
  17 μg
• Hen's egg (whole, poached)
  
  21 μg
• Pidan
  
  22 μg
• Silky fowl's egg (whole, raw)
  
  26 μg
• Hen's egg (whole, dried)
  
  30 μg
• Hen's egg (yolk, sugared)
  
  31 μg
• Hen's egg (yolk, dried)
  
  45 μg
• Hen's egg (yolk, boiled)
  
  52 μg
• Hen's egg (yolk, raw)
  
  55 μg