Fruits High in Aromatic amino acids (per 100 g edible portion)

• Avocado (raw)
  
  170 mg
• Kiwifruit (raw)
  
  56 mg
• Banana (raw)
  
  44 mg
• Strawberry (raw)
  
  36 mg
• Melon (open culture, raw)
  
  28 mg
• Pineapple (raw)
  
  27 mg
• Navel (juice sacs, raw)
  
  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
• Grapefruit (juice sacs, raw)
  
  19 mg
• Japanese plums (raw)
  
  16 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  14 mg
• Peach (raw)
  
  13 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  13 mg
• Grape (raw)
  
  11 mg
• Apple (raw)
  
  6.1 mg