Alanine Content of Vegetables
(31 - 40)
10 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
31 mg
(per 120 g edible portion)
Celery (petiole, raw)
47 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
55 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
42 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
56 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
66 mg
(per 215 g edible portion)
Edible burdock (root, raw)
29 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
35 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
74 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
<
1
…
4
5
>
