Aspartic acid Content of Vegetables
(Initial C)
1734 mg
(per 1700 g edible portion)
Cabbage (head, raw)
93 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
90 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
825 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
156 mg
(per 120 g edible portion)
Celery (petiole, raw)
1441 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
152 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
69 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
