Foods Low in Glycine (per 100 g edible portion)
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Japanese pear (raw)
4.4 mg
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Apple (raw)
5.2 mg
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Satsuma mandarin (fruit juices, straight fruit juice)
7.5 mg
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Satsuma mandarin (fruit juices, reconstituted fruit juice)
7.9 mg
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Grape (raw)
8.8 mg
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Watermelon (raw)
10 mg
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Peach (raw)
10 mg
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Mozuku (salted, desalted)
11 mg
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Japanese plums (raw)
12 mg
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Rice, Paddy rice thin gruels (well-milled rice)
13 mg
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Daikon, Japanese radish (root without skin, raw)
14 mg
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Mume, Japanese apricot (raw)
14 mg
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Nebuka-negi (leaves, blanched, raw)
15 mg
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Grapefruit (juice sacs, raw)
15 mg
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Satsuma mandarin (segments, normal ripening type, raw)
17 mg
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Kaki, Japanese persimmon (nonastringent, raw)
17 mg
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Daikon, Japanese radish (root with skin, raw)
18 mg
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Tomato (fruit, raw)
18 mg
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Natsumikan (juice sacs, raw)
19 mg
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Carrot, regular (root with skin, raw)
20 mg