Aromatic amino acids Content of Foods
(221 - 230)
31 mg
(per 30 g edible portion)
Okra (pods, raw)
33 mg
(per 30 g edible portion)
Imo-karinto
16 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
124 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
624 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
860 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
146 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
106 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
132 mg
(per 150 g edible portion)
Lactic acid bacteria beverage (ordinary milk-solid, nonfat)
133 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
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