Glycine Content of Seasonings and Spices
135 mg
(per 18 g edible portion)
Soybean-koji miso
93 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
103 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
99 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
79 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
61 mg
(per 18 g edible portion)
Barley-koji miso
56 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
47 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
