Vegetables High in Aspartic acid (per 100 g edible portion)

• Edamame (raw)
  
  1500 mg
• Broad bean (immature beans, raw)
  
  1100 mg
• Soybean sprout (raw)
  
  890 mg
• East Indian lotus root (rhizome, raw)
  
  690 mg
• Bamboo shoot (shoots, raw)
  
  670 mg
• Green pea (raw)
  
  620 mg
• Kanpyo (raw)
  
  540 mg
• Sayaendo (immature pods, raw)
  
  470 mg
• Black gram sprout (raw)
  
  440 mg
• Asparagus (shoots, raw)
  
  430 mg
• Garlic (bulb, raw)
  
  400 mg
• Broccoli (inflorescence, raw)
  
  390 mg
• Spinach (leaves, frozen)
  
  330 mg
• Garland chrysanthemum (leaves, raw)
  
  330 mg
• Leaf mustard (leaves, raw)
  
  320 mg
• Okra (pods, raw)
  
  320 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  320 mg
• Sweet corn (immature kernels, raw)
  
  300 mg
• Spinach (leaves, boiled)
  
  250 mg
• Cauliflower (inflorescence, raw)
  
  250 mg