Glycine Content of Vegetables
(11 - 20)
86 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
396 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
53 mg
(per 50 g edible portion)
Soybean sprout (raw)
150 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
160 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
71 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
207 mg
(per 250 g edible portion)
Spinach (leaves, raw)
4 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
68 mg
(per 95 g edible portion)
Head lettuce, butter type (leaves, raw)
102 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
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