Glycine Content of Foods
(191 - 200)
168 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
95 mg
(per 68 g edible portion)
Kiritanpo
20 mg
(per 15 g edible portion)
Potato chip (regular)
65 mg
(per 50 g edible portion)
Yaki-onigiri
197 mg
(per 234 g edible portion)
Avocado (raw)
285 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
86 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
396 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
13 mg
(per 15 g edible portion)
Japanese chestnut (raw)
120 mg
(per 100 g edible portion)
Onigiri
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