Vegetables Low in Aromatic amino acids (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  20 mg
• Daikon, Japanese radish (root with skin, raw)
  
  27 mg
• Nebuka-negi (leaves, blanched, raw)
  
  27 mg
• Tomato (fruit, raw)
  
  31 mg
• Carrot, regular (root with skin, raw)
  
  34 mg
• Carrot, regular (root without skin, raw)
  
  34 mg
• Head lettuce, crisp type (head, raw)
  
  39 mg
• Turnip (root, without skin, raw)
  
  42 mg
• Onion (bulb, raw)
  
  45 mg
• Chinese cabbage (head, raw)
  
  49 mg
• Turnip (root, with skin, raw)
  
  53 mg
• Cucumber (fruit, raw)
  
  54 mg
• Cabbage (head, raw)
  
  57 mg
• Celery (petiole, raw)
  
  58 mg
• Green sweet pepper (fruit, raw)
  
  60 mg
• Edible burdock (root, raw)
  
  61 mg
• Eggplant (fruit, raw)
  
  63 mg
• East Indian lotus root (rhizome, raw)
  
  81 mg
• Pumpkin, Japan (fruit, raw)
  
  100 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  110 mg