Foods High in Aspartic acid (181st - 200th) (per 100 g edible portion)

• East Indian lotus root (rhizome, raw)
  
  690 mg
• Bamboo shoot (shoots, raw)
  
  670 mg
• Rye (flour)
  
  670 mg
• Sponge cake
  
  660 mg
• Chicken, Offal (skin, breast, raw)
  
  660 mg
• Japanese chestnut (raw)
  
  660 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  660 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  650 mg
• Green pea (raw)
  
  620 mg
• Shoyu, Soy sauce (usukuchi-shoyu)
  
  610 mg
• Rice vermicelli (raw)
  
  610 mg
• Oyster (cultured, raw)
  
  580 mg
• Macaroni and Spaghetti (dry form, raw)
  
  580 mg
• Boro (soba-boro)
  
  570 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  570 mg
• Short-necked clam (raw)
  
  560 mg
• Kasutera
  
  540 mg
• Kanpyo (raw)
  
  540 mg
• Buckwheat noodles (wet form, raw)
  
  540 mg
• Ginkgo nut (raw)
  
  530 mg