Arginine Content of Foods
(261 - 270)
40 mg
(per 400 g edible portion)
Melon (open culture, raw)
16 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
38 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
163 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
124 mg
(per 1500 g edible portion)
Pineapple (raw)
12 mg
(per 100 g edible portion)
Fig (raw)
6 mg
(per 50 g edible portion)
Mozuku (salted, desalted)
18 mg
(per 280 g edible portion)
Peach (raw)
11 mg
(per 340 g edible portion)
Apple (raw)
9 mg
(per 350 g edible portion)
Japanese pear (raw)
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