Aspartic acid Content of Foods
(141 - 150)
110 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
458 mg
(per 75 g edible portion)
Rice vermicelli (raw)
116 mg
(per 20 g edible portion)
Oyster (cultured, raw)
116 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
34 mg
(per 6 g edible portion)
Boro (soba-boro)
114 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
90 mg
(per 40 g edible portion)
Short-necked clam (raw)
216 mg
(per 40 g edible portion)
Kasutera
135 mg
(per 25 g edible portion)
Kanpyo (raw)
702 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
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