Glycine Content of Foods
1200 mg
(per 5 g edible portion)
Swine (gelatin)
105 mg
(per 3 g edible portion)
Skipjack, Processed product (kezuri-bushi)
96 mg
(per 4 g edible portion)
Yuba (dried type)
69 mg
(per 3 g edible portion)
Purple laver (dried)
437 mg
(per 19 g edible portion)
Soybean, Tofu (kori-dofu)
200 mg
(per 10 g edible portion)
Wheat germ
285 mg
(per 15 g edible portion)
Shirasuboshi (semi-dried)
1700 mg
(per 100 g edible portion)
Scallop (raw)
120 mg
(per 47 g edible portion)
Turban shell (raw)
170 mg
(per 10 g edible portion)
Soybean, Kinako (whole bean type)
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