Vegetables High in Aromatic amino acids (41st - 44th) (per 100 g edible portion)

• Tomato (fruit, raw)
  
  31 mg
• Nebuka-negi (leaves, blanched, raw)
  
  27 mg
• Daikon, Japanese radish (root with skin, raw)
  
  27 mg
• Daikon, Japanese radish (root without skin, raw)
  
  20 mg