Aromatic amino acids Content of Foods
(201 - 210)
330 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
151 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
291 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
660 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
76 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
162 mg
(per 100 g edible portion)
Winter mushroom (raw)
270 mg
(per 150 g edible portion)
Cream (milk fat)
405 mg
(per 250 g edible portion)
Spinach (leaves, raw)
19 mg
(per 15 g edible portion)
Japanese chestnut (raw)
278 mg
(per 234 g edible portion)
Avocado (raw)
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