Aspartic acid Content of Vegetables
(21 - 30)
166 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
188 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
473 mg
(per 250 g edible portion)
Spinach (leaves, raw)
156 mg
(per 120 g edible portion)
Celery (petiole, raw)
387 mg
(per 215 g edible portion)
Edible burdock (root, raw)
1248 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
231 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
152 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
202 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
1268 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
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