Aspartic acid Content of Vegetables
(11 - 20)
202 mg
(per 55 g edible portion)
Garlic (bulb, raw)
566 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
825 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
480 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
96 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
82 mg
(per 30 g edible portion)
Okra (pods, raw)
47 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
360 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
594 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
825 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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