Aspartic acid Content of Foods
(11 - 20)
300 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
435 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
290 mg
(per 10 g edible portion)
Wheat germ
2520 mg
(per 90 g edible portion)
Chum salmon (sujiko)
270 mg
(per 10 g edible portion)
Broad bean (whole, dried, raw)
130 mg
(per 5 g edible portion)
Skimmed milk powder
375 mg
(per 15 g edible portion)
Cowpea (whole, dried, raw)
1680 mg
(per 70 g edible portion)
Soybean, Abura-age
240 mg
(per 10 g edible portion)
Pea (whole, dried, raw)
4830 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
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