Glycine Content of Foods
(Initial Y)
65 mg
(per 50 g edible portion)
Yaki-onigiri
2310 mg
(per 210 g edible portion)
Yellowfin tuna (raw)
27000 mg
(per 4500 g edible portion)
Yellowtail (mature, raw)
6552 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
65 mg
(per 90 g edible portion)
Yogurt (whole milk, unsweetened)
96 mg
(per 4 g edible portion)
Yuba (dried type)
