Aromatic amino acids Content of Vegetables
(21 - 30)
6 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
99 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
1170 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
31 mg
(per 30 g edible portion)
Okra (pods, raw)
16 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
624 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
133 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
91 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
118 mg
(per 215 g edible portion)
Edible burdock (root, raw)
15 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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