Arginine Content of Foods
(151 - 160)
630 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
53 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
27 mg
(per 8 g edible portion)
Modified milk powder
68 mg
(per 20 g edible portion)
Oyster (cultured, raw)
627 mg
(per 190 g edible portion)
French bread
50 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
66 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
51 mg
(per 20 g edible portion)
Sea cucumber (raw)
40 mg
(per 50 g edible portion)
Freshwater clam (raw)
619 mg
(per 215 g edible portion)
Edible burdock (root, raw)
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