Glycine Content of Vegetables
(31 - 40)
54 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
651 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
25 mg
(per 120 g edible portion)
Celery (petiole, raw)
62 mg
(per 215 g edible portion)
Edible burdock (root, raw)
15 mg
(per 50 g edible portion)
Black gram sprout (raw)
31 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
49 mg
(per 200 g edible portion)
Onion (bulb, raw)
61 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
23 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
25 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
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