Aromatic amino acids Content of Foods
(131 - 140)
1679 mg
(per 230 g edible portion)
Sponge cake
730 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
130 mg
(per 18 g edible portion)
Barley-koji miso
36 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
1296 mg
(per 180 g edible portion)
Udon (dry form, raw)
504 mg
(per 70 g edible portion)
White table bread
923 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
107 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
140 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
70 mg
(per 10 g edible portion)
Corn (cornflakes)
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