Aspartic acid Content of Foods
(211 - 220)
571 mg
(per 280 g edible portion)
Peach (raw)
281 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
240 mg
(per 100 g edible portion)
Onigiri
166 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
188 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
330 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
473 mg
(per 250 g edible portion)
Spinach (leaves, raw)
134 mg
(per 75 g edible portion)
Satoimo (corm, raw)
156 mg
(per 120 g edible portion)
Celery (petiole, raw)
387 mg
(per 215 g edible portion)
Edible burdock (root, raw)
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