Aromatic amino acids Content of Vegetables
(11 - 20)
348 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
546 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
151 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
291 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
660 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
405 mg
(per 250 g edible portion)
Spinach (leaves, raw)
120 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
64 mg
(per 50 g edible portion)
Black gram sprout (raw)
124 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
177 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
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