Glycine Content of Foods
(Initial O)
74 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
78 mg
(per 25 g edible portion)
Okara (modern product)
63 mg
(per 25 g edible portion)
Okara (traditional product)
17 mg
(per 30 g edible portion)
Okra (pods, raw)
120 mg
(per 100 g edible portion)
Onigiri
49 mg
(per 200 g edible portion)
Onion (bulb, raw)
74 mg
(per 20 g edible portion)
Oyster (cultured, raw)
