Foods Low in Aromatic amino acids (61st - 80th) (per 100 g edible portion)

• Common mushroom (raw)
  
  130 mg
• Satoimo (corm, raw)
  
  140 mg
• Head lettuce, butter type (leaves, raw)
  
  140 mg
• Shiitake, Nama-shiitake (raw)
  
  160 mg
• Avocado (raw)
  
  170 mg
• Japanese chestnut (raw)
  
  180 mg
• Spinach (leaves, raw)
  
  180 mg
• Cream (milk fat)
  
  180 mg
• Winter mushroom (raw)
  
  190 mg
• Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
  
  190 mg
• Cauliflower (inflorescence, raw)
  
  200 mg
• Garland chrysanthemum (leaves, raw)
  
  200 mg
• Daikon, Japanese radish (leaves, raw)
  
  210 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  220 mg
• Onigiri
  
  230 mg
• Spinach (leaves, boiled)
  
  230 mg
• Sea cucumber (raw)
  
  230 mg
• Broccoli (inflorescence, raw)
  
  240 mg
• Lactic ice (regular)
  
  240 mg
• Boro (eisei-boro)
  
  240 mg