Foods Low in Aspartic acid (121st - 140th) (per 100 g edible portion)

• Wheat flour (hard flour, first grade)
  
  480 mg
• Rye bread
  
  480 mg
• Corn (corn grits)
  
  480 mg
• Wheat flour cracker (kawara-senbei)
  
  490 mg
• Wheat flour (hard flour, second grade)
  
  500 mg
• Freshwater clam (raw)
  
  500 mg
• Chio tzu (frozen)
  
  500 mg
• Croquette (potato type, for frying, frozen)
  
  500 mg
• Hard clam (raw)
  
  520 mg
• Okara (traditional product)
  
  530 mg
• Ginkgo nut (raw)
  
  530 mg
• Buckwheat noodles (wet form, raw)
  
  540 mg
• Kanpyo (raw)
  
  540 mg
• Kasutera
  
  540 mg
• Short-necked clam (raw)
  
  560 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  570 mg
• Boro (soba-boro)
  
  570 mg
• Macaroni and Spaghetti (dry form, raw)
  
  580 mg
• Oyster (cultured, raw)
  
  580 mg
• Rice vermicelli (raw)
  
  610 mg