Vegetables Low in Arginine (1st - 20th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  16 mg
• Nebuka-negi (leaves, blanched, raw)
  
  18 mg
• Tomato (fruit, raw)
  
  19 mg
• Daikon, Japanese radish (root with skin, raw)
  
  22 mg
• Turnip (root, without skin, raw)
  
  25 mg
• Carrot, regular (root with skin, raw)
  
  28 mg
• Head lettuce, crisp type (head, raw)
  
  28 mg
• Celery (petiole, raw)
  
  29 mg
• Carrot, regular (root without skin, raw)
  
  29 mg
• Turnip (root, with skin, raw)
  
  32 mg
• Green sweet pepper (fruit, raw)
  
  37 mg
• Chinese cabbage (head, raw)
  
  41 mg
• Cucumber (fruit, raw)
  
  42 mg
• Pumpkin, Japan (fruit, raw)
  
  56 mg
• Eggplant (fruit, raw)
  
  58 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  64 mg
• Cabbage (head, raw)
  
  68 mg
• Chinese chive (leaves, raw)
  
  75 mg
• Black gram sprout (raw)
  
  82 mg
• Head lettuce, butter type (leaves, raw)
  
  93 mg