Foods High in Aromatic amino acids (301st - 320th) (per 100 g edible portion)

• Banana (raw)
  
  44 mg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  44 mg
• Turnip (root, without skin, raw)
  
  42 mg
• Head lettuce, crisp type (head, raw)
  
  39 mg
• Strawberry (raw)
  
  36 mg
• Carrot, regular (root without skin, raw)
  
  34 mg
• Carrot, regular (root with skin, raw)
  
  34 mg
• Tomato (fruit, raw)
  
  31 mg
• Melon (open culture, raw)
  
  28 mg
• Pineapple (raw)
  
  27 mg
• Navel (juice sacs, raw)
  
  27 mg
• Nebuka-negi (leaves, blanched, raw)
  
  27 mg
• Daikon, Japanese radish (root with skin, raw)
  
  27 mg
• Rice, Paddy rice thin gruels (well-milled rice)
  
  27 mg
• Natsumikan (juice sacs, raw)
  
  26 mg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  23 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  23 mg
• Mume, Japanese apricot (raw)
  
  23 mg
• Fig (raw)
  
  22 mg
• Watermelon (raw)
  
  21 mg