Aspartic acid Content of Foods
(131 - 140)
175 mg
(per 25 g edible portion)
Okara (modern product)
1132 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
915 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
67 mg
(per 10 g edible portion)
Rye (flour)
1518 mg
(per 230 g edible portion)
Sponge cake
132 mg
(per 20 g edible portion)
Chicken, Offal (skin, breast, raw)
69 mg
(per 15 g edible portion)
Japanese chestnut (raw)
132 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
117 mg
(per 18 g edible portion)
Wheat flour cracker (nanbu-senbei, with sesame seeds)
31 mg
(per 5 g edible portion)
Green pea (raw)
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