Aspartic acid Content of Foods
(21 - 30)
1898 mg
(per 150 g edible portion)
Bastard halibut (cultured, raw)
2750 mg
(per 125 g edible portion)
Chicken, Broiler meat (breast, without skin, raw)
1540 mg
(per 70 g edible portion)
Swine, Pork, large type breed (loin, lean, raw)
1760 mg
(per 80 g edible portion)
Conger pike (raw)
14410 mg
(per 1310 g edible portion)
Red sea bream (wild, raw)
5940 mg
(per 540 g edible portion)
Brown sole (raw)
25740 mg
(per 1800 g edible portion)
Skipjack (caught in autumn, raw)
220 mg
(per 10 g edible portion)
Shirasuboshi (mild dried)
440 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
330 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
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