Arginine Content of Foods
(131 - 140)
98 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
85 mg
(per 18 g edible portion)
Barley-koji miso
69 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
1012 mg
(per 230 g edible portion)
Sponge cake
26 mg
(per 6 g edible portion)
Boro (soba-boro)
22 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
43 mg
(per 10 g edible portion)
Rye (flour)
103 mg
(per 25 g edible portion)
Okara (modern product)
62 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
60 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
<
1
…
14
…
27
>
