Pulses Low in Aspartic acid (per 100 g edible portion)

• Soy milk (regular type)
  
  450 mg
• Okara (traditional product)
  
  530 mg
• Okara (modern product)
  
  700 mg
• Soybean, Tofu (momen-tofu)
  
  850 mg
• Soybean, Natto (itohiki-natto)
  
  1800 mg
• Adzuki bean (whole, dried, raw)
  
  2200 mg
• Kidney bean (whole, dried, raw)
  
  2200 mg
• Pea (whole, dried, raw)
  
  2400 mg
• Soybean, Abura-age
  
  2400 mg
• Cowpea (whole, dried, raw)
  
  2500 mg
• Broad bean (whole, dried, raw)
  
  2700 mg
• Mung bean (whole, dried, raw)
  
  2900 mg
• Adzuki bean, An, Bean paste (sarashi-an)
  
  3000 mg
• Soybean, Whole bean (usa, dried, raw)
  
  4100 mg
• Soybean, Whole bean (china, dried, raw)
  
  4200 mg
• Soybean, Whole bean (domestic, dried, raw)
  
  4400 mg
• Soybean, Kinako (whole bean type)
  
  4400 mg
• Soybean, Kinako (hulled bean type)
  
  4600 mg
• Soybean, Tofu (kori-dofu)
  
  6300 mg
• Yuba (dried type)
  
  6800 mg