Glycine Content of Foods
(91 - 100)
61 mg
(per 8 g edible portion)
Cocoa (pure cocoa)
135 mg
(per 18 g edible portion)
Soybean-koji miso
150 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
113 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
74 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
29 mg
(per 5 g edible portion)
Shiitake, Hoshi-shiitake (dried)
72 mg
(per 10 g edible portion)
Walnut (roasted)
70 mg
(per 10 g edible portion)
Buckwheat flour (straight)
110 mg
(per 20 g edible portion)
Sea cucumber (raw)
69 mg
(per 10 g edible portion)
Pine nut (roasted)
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