Aspartic acid Content of Foods
(251 - 260)
91 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
113 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
59 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
93 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1441 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
107 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
133 mg
(per 200 g edible portion)
Onion (bulb, raw)
145 mg
(per 220 g edible portion)
Tomato (fruit, raw)
191 mg
(per 340 g edible portion)
Apple (raw)
69 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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