Glycine Content of Foods
(Initial T)
648 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
38 mg
(per 220 g edible portion)
Tomato (fruit, raw)
120 mg
(per 47 g edible portion)
Turban shell (raw)
41 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
31 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
