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

• Edible burdock (root, raw)
  
  79 mg
• Black gram sprout (raw)
  
  84 mg
• Nebuka-negi (leaves, blanched, raw)
  
  97 mg
• Turnip (root, without skin, raw)
  
  100 mg
• Carrot, regular (root with skin, raw)
  
  100 mg
• Head lettuce, crisp type (head, raw)
  
  100 mg
• Carrot, regular (root without skin, raw)
  
  110 mg
• Daikon, Japanese radish (root without skin, raw)
  
  120 mg
• Turnip (root, with skin, raw)
  
  130 mg
• Green sweet pepper (fruit, raw)
  
  140 mg
• Daikon, Japanese radish (root with skin, raw)
  
  150 mg
• Eggplant (fruit, raw)
  
  150 mg
• East Indian lotus root (rhizome, raw)
  
  160 mg
• Pumpkin, Japan (fruit, raw)
  
  180 mg
• Chinese cabbage (head, raw)
  
  190 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  200 mg
• Sayaendo (immature pods, raw)
  
  210 mg
• Komatsuna (leaves, raw)
  
  230 mg
• Celery (petiole, raw)
  
  230 mg
• Tomato (fruit, raw)
  
  230 mg