Glycine Content of Vegetables
(21 - 30)
68 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
653 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
17 mg
(per 30 g edible portion)
Okra (pods, raw)
387 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
8 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
10 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
535 mg
(per 1700 g edible portion)
Cabbage (head, raw)
42 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
41 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
49 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
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