Arginine Content of Foods
(251 - 260)
38 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
47 mg
(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
34 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
23 mg
(per 120 g edible portion)
Celery (petiole, raw)
74 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
35 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
28 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
35 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
238 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
41 mg
(per 220 g edible portion)
Tomato (fruit, raw)
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