Aspartic acid Content of Vegetables
(31 - 40)
31 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
1734 mg
(per 1700 g edible portion)
Cabbage (head, raw)
204 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
90 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
91 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
93 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
1441 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
133 mg
(per 200 g edible portion)
Onion (bulb, raw)
145 mg
(per 220 g edible portion)
Tomato (fruit, raw)
69 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
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