Glycine Content of Foods
(251 - 260)
36 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
17 mg
(per 100 g edible portion)
Fig (raw)
23 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
25 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
38 mg
(per 220 g edible portion)
Tomato (fruit, raw)
194 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
40 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
14 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
19 mg
(per 180 g edible portion)
Grapefruit (juice sacs, raw)
14 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
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