Foods High in Aromatic amino acids (181st - 200th) (per 100 g edible portion)

• Barley-koji miso
  
  720 mg
• Hijiki (boiled and dried)
  
  720 mg
• Udon (dry form, raw)
  
  720 mg
• White table bread
  
  720 mg
• Buckwheat noodles (wet form, raw)
  
  710 mg
• Wheat flour (soft flour, second grade)
  
  710 mg
• Macadamia nut (roasted and salted)
  
  700 mg
• Corn (cornflakes)
  
  700 mg
• Hen clam (raw)
  
  690 mg
• Bread type rolls
  
  680 mg
• Wheat flour (soft flour, first grade)
  
  670 mg
• Soybean, Tofu (momen-tofu)
  
  660 mg
• Rice vermicelli (raw)
  
  660 mg
• Boro (soba-boro)
  
  650 mg
• Rye (flour)
  
  640 mg
• Cracker (oil-sprayed)
  
  630 mg
• Wheat flour cracker (kawara-senbei)
  
  630 mg
• Abalone (raw)
  
  620 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  620 mg
• Wheat flour snack, extruded
  
  610 mg