Histidine Content of Foods
(141 - 150)
360 mg
(per 180 g edible portion)
Udon (dry form, raw)
140 mg
(per 70 g edible portion)
White table bread
437 mg
(per 230 g edible portion)
Sponge cake
11 mg
(per 6 g edible portion)
Boro (soba-boro)
48 mg
(per 25 g edible portion)
Okara (modern product)
760 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
38 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
171 mg
(per 90 g edible portion)
Bread type rolls
29 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
36 mg
(per 20 g edible portion)
Cracker (oil-sprayed)
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