Aspartic acid Content of Foods
(Initial J)
178 mg
(per 18 g edible portion)
Japanese anchovy (raw)
69 mg
(per 15 g edible portion)
Japanese chestnut (raw)
357 mg
(per 350 g edible portion)
Japanese pear (raw)
1444 mg
(per 152 g edible portion)
Japanese pilchard (raw)
144 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
160 mg
(per 10 g edible portion)
Japanese sand lance (raw)
1080 mg
(per 108 g edible portion)
Japanese whiting (raw)
99 mg
(per 90 g edible portion)
Jelly (wine)
172 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
