Glycine Content of Foods
(231 - 240)
50 mg
(per 125 g edible portion)
Potatoe (tuber, raw)
54 mg
(per 220 g edible portion)
Banana (raw)
10 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
535 mg
(per 1700 g edible portion)
Cabbage (head, raw)
42 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
41 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
49 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
54 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
651 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
25 mg
(per 120 g edible portion)
Celery (petiole, raw)
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