Aspartic acid Content of Seasonings and Spices
342 mg
(per 18 g edible portion)
Soybean-koji miso
270 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
270 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
195 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
198 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
151 mg
(per 18 g edible portion)
Barley-koji miso
140 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
110 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
