Vegetables Low in Amino acids (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  360 mg
• Nebuka-negi (leaves, blanched, raw)
  
  390 mg
• Daikon, Japanese radish (root with skin, raw)
  
  450 mg
• Carrot, regular (root with skin, raw)
  
  510 mg
• Carrot, regular (root without skin, raw)
  
  510 mg
• Head lettuce, crisp type (head, raw)
  
  520 mg
• Turnip (root, without skin, raw)
  
  550 mg
• Tomato (fruit, raw)
  
  550 mg
• Turnip (root, with skin, raw)
  
  690 mg
• Chinese cabbage (head, raw)
  
  730 mg
• Onion (bulb, raw)
  
  740 mg
• Cucumber (fruit, raw)
  
  760 mg
• Green sweet pepper (fruit, raw)
  
  780 mg
• Eggplant (fruit, raw)
  
  830 mg
• Celery (petiole, raw)
  
  940 mg
• Cabbage (head, raw)
  
  1100 mg
• Edible burdock (root, raw)
  
  1200 mg
• Pumpkin, Japan (fruit, raw)
  
  1300 mg
• Pumpkin, Western (fruit, raw)
  
  1300 mg
• Chinese chive (leaves, raw)
  
  1400 mg