Arginine Content of Vegetables
188 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
491 mg
(per 55 g edible portion)
Garlic (bulb, raw)
231 mg
(per 50 g edible portion)
Edamame (raw)
33 mg
(per 5 g edible portion)
Green pea (raw)
90 mg
(per 25 g edible portion)
Kanpyo (raw)
619 mg
(per 215 g edible portion)
Edible burdock (root, raw)
363 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
96 mg
(per 50 g edible portion)
Soybean sprout (raw)
60 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
475 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
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