Foods Low in Aspartic acid (141st - 160th) (per 100 g edible portion)

• Shoyu, Soy sauce (usukuchi-shoyu)
  
  610 mg
• Green pea (raw)
  
  620 mg
• Wheat flour cracker (nanbu-senbei, with sesame seeds)
  
  650 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  660 mg
• Japanese chestnut (raw)
  
  660 mg
• Chicken, Offal (skin, breast, raw)
  
  660 mg
• Sponge cake
  
  660 mg
• Rye (flour)
  
  670 mg
• Bamboo shoot (shoots, raw)
  
  670 mg
• East Indian lotus root (rhizome, raw)
  
  690 mg
• Okara (modern product)
  
  700 mg
• Dried buckwheat noodles (dry form, raw)
  
  730 mg
• Foxtail millet (milled grain, raw)
  
  740 mg
• Shao mai (frozen)
  
  770 mg
• Shoyu, Soy sauce (koikuchi-shoyu)
  
  780 mg
• Barley-koji miso
  
  840 mg
• Soybean, Tofu (momen-tofu)
  
  850 mg
• Macadamia nut (roasted and salted)
  
  850 mg
• Job's tears (milled grain, raw)
  
  860 mg
• Soybean sprout (raw)
  
  890 mg