Glycine Content of Vegetables
(Initial D)
86 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
194 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
143 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
