from soybean, ≥99% (TLC), lyophilized powder
egg yolk, Type XVI-E, ≥99% (TLC), lyophilized powder
from soybean, Type II-S, 14-29% choline basis
egg yolk, ~60% (TLC)
from soybean, Type IV-S, ≥30% (enzymatic)
Type I-EH, ≥99%