Foods Low in Arginine (141st - 160th) (per 100 g edible portion)

• Shoyu, Soy sauce (tamari-shoyu)
  
  400 mg
• Wheat flour (hard flour, first grade)
  
  410 mg
• Okara (modern product)
  
  410 mg
• Rye (flour)
  
  430 mg
• Hijiki (boiled and dried)
  
  430 mg
• Chicken, Offal (skin, thigh, raw)
  
  440 mg
• Boro (soba-boro)
  
  440 mg
• Sponge cake
  
  440 mg
• Wheat flour (hard flour, second grade)
  
  460 mg
• Barley-koji miso
  
  470 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  490 mg
• Macaroni and Spaghetti (dry form, raw)
  
  500 mg
• Job's tears (milled grain, raw)
  
  500 mg
• Rice vermicelli (raw)
  
  510 mg
• Buckwheat noodles (wet form, raw)
  
  520 mg
• Shao mai (frozen)
  
  550 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  560 mg
• Soybean, Tofu (momen-tofu)
  
  560 mg
• Chicken, Offal (skin, breast, raw)
  
  590 mg
• Ginkgo nut (raw)
  
  600 mg