Glycine Content of Foods
(Initial J)
82 mg
(per 18 g edible portion)
Japanese anchovy (raw)
13 mg
(per 15 g edible portion)
Japanese chestnut (raw)
13 mg
(per 350 g edible portion)
Japanese pear (raw)
722 mg
(per 152 g edible portion)
Japanese pilchard (raw)
50 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
80 mg
(per 10 g edible portion)
Japanese sand lance (raw)
497 mg
(per 108 g edible portion)
Japanese whiting (raw)
423 mg
(per 90 g edible portion)
Jelly (wine)
62 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
