Glycine Content of Foods
(Initial A)
648 mg
(per 120 g edible portion)
Abalone (raw)
113 mg
(per 15 g edible portion)
Adzuki bean (whole, dried, raw)
100 mg
(per 10 g edible portion)
Adzuki bean, An, Bean paste (sarashi-an)
4032 mg
(per 1050 g edible portion)
Alfonsino (raw)
130 mg
(per 10 g edible portion)
Almond (dried)
158 mg
(per 20 g edible portion)
Antarctic krill (raw)
15 mg
(per 340 g edible portion)
Apple (raw)
71 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
277 mg
(per 36 g edible portion)
Atlantic capelin (semi-dried, raw)
197 mg
(per 234 g edible portion)
Avocado (raw)
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