Aspartic acid Content of Foods
(111 - 120)
220 mg
(per 20 g edible portion)
Antarctic krill (raw)
1100 mg
(per 100 g edible portion)
Scallop (raw)
206 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
55 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
110 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
540 mg
(per 120 g edible portion)
Abalone (raw)
50 mg
(per 5 g edible portion)
Hijiki (boiled and dried)
30 mg
(per 3 g edible portion)
Ma-konbu (dried)
144 mg
(per 15 g edible portion)
Rye (whole flour)
134 mg
(per 15 g edible portion)
Potato chip (regular)
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