Choline Animal Food Table
| No. | amount | Share of the daily value per 100 g | |
|---|---|---|---|
| 1 | Powdered chicken egg yolk | 2 403.3 mg | 480.7% |
| 2 | Raw egg yolk | 820.2 mg | 164.0% |
| 3 | Boiled beef kidneys | 513.2 mg | 102.6% |
| 4 | Pork intestines cooked | 471.0 mg | 94.2% |
| five | Beef liver, stewed or fried | 426.0 mg | 85.2% |
| 6 | Red or black caviar, raw | 335.4 mg | 67.1% |
| 7 | Fried chicken liver | 326.8 mg | 65.4% |
| eight | Boiled chicken egg (hard boiled) | 293.8 mg | 58.8% |
| nine | Raw chicken egg | 293.8 mg | 58.8% |
| ten | Raw goose egg | 263.4 mg | 52.7% |
| eleven | Raw quail egg | 263.4 mg | 52.7% |
| 12 | Duck egg, raw | 263.4 mg | 52.7% |
| 13 | Boiled beef heart | 228.8 mg | 45.8% |
| fourteen | Protein whey powder | 224.0 mg | 44.8% |
| fifteen | Stewed turkey liver | 220.2 mg | 44.0% |
| sixteen | Boiled beef tongue | 155.0 mg | 31.0% |
| 17 | Cooked beaver meat | 129.9 mg | 26.0% |
| 18 | Veal cooked | 123.0 mg | 24.6% |
| nineteen | Raw turkey fat | 122.4 mg | 24.5% |
| 20 | Raw chicken fat | 122.4 mg | 24.5% |
| 21 | Duck fat, raw | 122.4 mg | 24.5% |
| 22 | Cooked bear meat | 122.3 mg | 24.5% |
| 23 | Powdered egg substitutes | 117.6 mg | 23.5% |
| 24 | Cooked wild boar | 117.4 mg | 23.5% |
| 25 | Powdered milk | 117.4 mg | 23.5% |
| 26 | Baked pink salmon | 113.4 mg | 22.7% |
| 27 | Baked salmon | 112.6 mg | 22.5% |
| 28 | Baked chicken breast (skinless) | 111.4 mg | 22.3% |
| 29 | Scallop cooked | 110.7 mg | 22.1% |
| thirty | Cooked goat meat | 106.4 mg | 21.3% |
| 31 | Baked turkey drumstick (skinless) | 104.2 mg | 20.8% |
| 32 | Baked oysters | 101.0 mg | 20.2% |
| 33 | Cooked bison meat | 97.2 mg | 19.4% |
| 34 | Turkey thigh (fillet) baked | 95.8 mg | 19.2% |
| 35 | Omul baked | 95.0 mg | 19.0% |
| 36 | Dried jellyfish | 95.0 mg | 19.0% |
| 37 | Pork loin baked | 93.6 mg | 18.7% |
| 38 | Fried chicken | 91.2 mg | 18.2% |
| 39 | Condensed milk | 89.1 mg | 17.8% |
| 40 | Baked turkey (meat and skin of a whole carcass) | 87.4 mg | 17.5% |
| 41 | Cooked beef (meat without fat) | 86.0 mg | 17.2% |
| 42 | Pheasant cooked | 85.8 mg | 17.2% |
| 43 | Canned horse mackerel | 85.0 mg | 17.0% |
| 44 | Canned anchovies (in oil) | 85.0 mg | 17.0% |
| 45 | Boiled turkey breast (fillet) | 84.4 mg | 16.9% |
| 46 | Baked herring | 83.3 mg | 16.7% |
| 47 | Baked whiting | 83.3 mg | 16.7% |
| 48 | Milk Powder Protein Supplements | 81.6 mg | 16.3% |
| 49 | Boiled octopus | 81.0 mg | 16.2% |
| 50 | Boiled crayfish | 80.9 mg | 16.2% |
| 51 | Boiled crab | 80.9 mg | 16.2% |
| 52 | Boiled lobsters (lobsters, lobsters) | 80.9 mg | 16.2% |
| 53 | Fried flounder | 79.9 mg | 16.0% |
| 54 | Raw beef fat | 79.8 mg | 16.0% |
| 55 | Raw mutton fat | 79.8 mg | 16.0% |
| 56 | Sea perch (red) baked | 78.6 mg | 15.7% |
| 57 | Baked swordfish | 77.5 mg | 15.5% |
| 58 | Boiled pork legs | 75.4 mg | 15.1% |
| 59 | Baked halibut | 75.1 mg | 15.0% |
| 60 | Canned sardine in oil | 75.0 mg | 15.0% |
| 61 | Coho salmon baked | 72.0 mg | 14.4% |
| 62 | Baked sturgeon | 70.0 mg | 14.0% |
| 63 | Baked chicken legs (meat with skin) | 70.0 mg | 14.0% |
| 64 | Baked goose | 66.5 mg | 13.3% |
| 65 | Philadelphia cheese | 65.2 mg | 13.0% |
| 66 | Raw frog legs | 65.0 mg | 13.0% |
| 67 | Raw snails | 65.0 mg | 13.0% |
| 68 | Duck (duck meat) baked (meat without skin) | 65.0 mg | 13.0% |
| 69 | Baked tilapia | 51.3 mg | 10.3% |
| 70 | Pork fat (lard), raw | 49.7 mg | 9.9% |
| 71 | Canned tuna in its own juice | 29.3 mg | 5.9% |
| 72 | Cream cheese | 27.2 mg | 5.4% |
| 73 | Butter | 22.3 mg | 4.5% |
| 74 | Sour cream | 19.2 mg | 3.8% |
| 75 | Swept away fat free | 19.2 mg | 3.8% |
| 76 | Cheddar cheese | 16.5 mg | 3.3% |
| 77 | Cow's milk 2% fat | 16.4 mg | 3.3% |
| 78 | Cottage cheese 2% fat | 16.3 mg | 3.3% |
| 79 | Ricotta cheese | 16.3 mg | 3.3% |
| 80 | Goat milk | 16.0 mg | 3.2% |
| 81 | Milk serum | 16.0 mg | 3.2% |
| 82 | Swiss cheese | 15.5 mg | 3.1% |
| 83 | Colby cheese | 15.4 mg | 3.1% |
| 84 | Monterey cheese | 15.4 mg | 3.1% |
| 85 | Limburger cheese | 15.4 mg | 3.1% |
| 86 | Gouda cheese | 15.4 mg | 3.1% |
| 87 | Edam cheese | 15.4 mg | 3.1% |
| 88 | Blue cheeses | 15.4 mg | 3.1% |
| 89 | Chees Feta | 15.4 mg | 3.1% |
| 90 | Parmesan cheese | 15.4 mg | 3.1% |
| 91 | Pecorino Romano cheese | 15.4 mg | 3.1% |
| 92 | Provolone cheese | 15.4 mg | 3.1% |
| 93 | Fontina cheese | 15.4 mg | 3.1% |
| 94 | Mexican cheese Anejo | 15.4 mg | 3.1% |
| 95 | Cheese Mexican Keso Chihuahua | 15.4 mg | 3.1% |
| 96 | Cheese Mexican Cotiha | 15.4 mg | 3.1% |
| 97 | Mexican cheese Oaxaca | 15.4 mg | 3.1% |
| 98 | Brie cheese | 15.4 mg | 3.1% |
| 99 | Camembert cheese | 15.4 mg | 3.1% |
| 100 | Muenster cheese | 15.4 mg | 3.1% |
| 101 | Port-Salu cheese | 15.4 mg | 3.1% |
| 102 | Gruyere cheese | 15.4 mg | 3.1% |
| 103 | Goat cheese | 15.4 mg | 3.1% |
| 104 | Kefir | 15.2 mg | 3.0% |
| 105 | Ryazhenka | 14.6 mg | 2.9% |
| 106 | Mozzarella cheese | 14.2 mg | 2.8% |
| 107 | Keso Fresco cheese | 12.5 mg | 2.5% |
| 108 | Chicken egg white powder | 8.4 mg | 1.7% |
| 109 | Melted pork fat (lard) | 6.5 mg | 1.3% |
| 110 | Raw egg white | 1.1 mg | 0.2% |
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