Aromatic amino acids Content of Seasonings and Spices
270 mg
(per 18 g edible portion)
Soybean-koji miso
216 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
198 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
166 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
130 mg
(per 18 g edible portion)
Barley-koji miso
80 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
76 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
58 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
