Glycine Content of Foods
(121 - 130)
460 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
74 mg
(per 40 g edible portion)
Short-necked clam (raw)
69 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
50 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
79 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
88 mg
(per 20 g edible portion)
Process cheese
88 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
65 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
84 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
220 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
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