Aspartic acid Content of Foods
(Initial A)
540 mg
(per 120 g edible portion)
Abalone (raw)
330 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
300 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
7140 mg
(per 1050 g edible portion)
Alfonsino (raw)
210 mg
(per 10 g edible portion)
Almond (dried)
220 mg
(per 20 g edible portion)
Antarctic krill (raw)
191 mg
(per 340 g edible portion)
Apple (raw)
327 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
468 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
409 mg
(per 234 g edible portion)
Avocado (raw)
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