Glycine Content of Vegetables
140 mg
(per 50 g edible portion)
Edamame (raw)
73 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
70 mg
(per 25 g edible portion)
Kanpyo (raw)
12 mg
(per 5 g edible portion)
Green pea (raw)
475 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
48 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
203 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
168 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
285 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
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