Glycine Content of Foods
(Initial M)
12 mg
(per 3 g edible portion)
Ma-konbu (dried)
84 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
88 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
4752 mg
(per 720 g edible portion)
Mackerel (raw)
220 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
92 mg
(per 15 g edible portion)
Marshmallow
66 mg
(per 400 g edible portion)
Melon (open culture, raw)
18 mg
(per 8 g edible portion)
Modified milk powder
6 mg
(per 50 g edible portion)
Mozuku (salted, desalted)
138 mg
(per 15 g edible portion)
Mung bean (whole, dried, raw)
