Aromatic amino acids Content of Vegetables
(31 - 40)
45 mg
(per 120 g edible portion)
Celery (petiole, raw)
824 mg
(per 1700 g edible portion)
Cabbage (head, raw)
64 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
63 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
967 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
85 mg
(per 200 g edible portion)
Onion (bulb, raw)
46 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
103 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
40 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
43 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
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