Glycine Content of Fruits
197 mg
(per 234 g edible portion)
Avocado (raw)
39 mg
(per 90 g edible portion)
Kiwifruit (raw)
54 mg
(per 220 g edible portion)
Banana (raw)
66 mg
(per 400 g edible portion)
Melon (open culture, raw)
14 mg
(per 50 g edible portion)
Strawberry (raw)
165 mg
(per 1500 g edible portion)
Pineapple (raw)
36 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
17 mg
(per 100 g edible portion)
Fig (raw)
40 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
14 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
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