Glycine Content of Vegetables
(41 - 44)
38 mg
(per 220 g edible portion)
Tomato (fruit, raw)
194 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
14 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
143 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
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