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

• Daikon, Japanese radish (root without skin, raw)
  
  34 mg
• Daikon, Japanese radish (root with skin, raw)
  
  43 mg
• Nebuka-negi (leaves, blanched, raw)
  
  48 mg
• Cucumber (fruit, raw)
  
  59 mg
• Turnip (root, without skin, raw)
  
  62 mg
• Tomato (fruit, raw)
  
  68 mg
• Onion (bulb, raw)
  
  71 mg
• Chinese cabbage (head, raw)
  
  73 mg
• Carrot, regular (root with skin, raw)
  
  74 mg
• Turnip (root, with skin, raw)
  
  77 mg
• Carrot, regular (root without skin, raw)
  
  77 mg
• Head lettuce, crisp type (head, raw)
  
  77 mg
• Cabbage (head, raw)
  
  120 mg
• Green sweet pepper (fruit, raw)
  
  120 mg
• Pumpkin, Western (fruit, raw)
  
  130 mg
• Eggplant (fruit, raw)
  
  140 mg
• Chinese chive (leaves, raw)
  
  160 mg
• Komatsuna (leaves, raw)
  
  170 mg
• Pumpkin, Japan (fruit, raw)
  
  200 mg
• Edible burdock (root, raw)
  
  200 mg