Fruits Low in Glycine (per 100 g edible portion)

• Japanese pear (raw)
  
  4.4 mg
• Apple (raw)
  
  5.2 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  7.5 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  7.9 mg
• Grape (raw)
  
  8.8 mg
• Watermelon (raw)
  
  10 mg
• Peach (raw)
  
  10 mg
• Japanese plums (raw)
  
  12 mg
• Mume, Japanese apricot (raw)
  
  14 mg
• Grapefruit (juice sacs, raw)
  
  15 mg
• Satsuma mandarin (segments, normal ripening type, raw)
  
  17 mg
• Kaki, Japanese persimmon (nonastringent, raw)
  
  17 mg
• Natsumikan (juice sacs, raw)
  
  19 mg
• Fig (raw)
  
  20 mg
• Navel (juice sacs, raw)
  
  20 mg
• Pineapple (raw)
  
  20 mg
• Strawberry (raw)
  
  29 mg
• Melon (open culture, raw)
  
  30 mg
• Banana (raw)
  
  41 mg
• Kiwifruit (raw)
  
  51 mg