Aspartic acid Content of Foods
(191 - 200)
480 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
96 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
82 mg
(per 30 g edible portion)
Okra (pods, raw)
47 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
31 mg
(per 10 g edible portion)
Corn snack, extruded
360 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
338 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
84 mg
(per 30 g edible portion)
Imo-karinto
252 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
190 mg
(per 68 g edible portion)
Kiritanpo
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