Aromatic amino acids Content of Foods
(Initial K)
54 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
105 mg
(per 25 g edible portion)
Kanpyo (raw)
228 mg
(per 40 g edible portion)
Kasutera
320 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
16 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
190 mg
(per 68 g edible portion)
Kiritanpo
43 mg
(per 90 g edible portion)
Kiwifruit (raw)
177 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
