Histidine Content of Foods
(191 - 200)
98 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
41 mg
(per 55 g edible portion)
Garlic (bulb, raw)
16 mg
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
106 mg
(per 220 g edible portion)
Banana (raw)
53 mg
(per 68 g edible portion)
Kiritanpo
23 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
37 mg
(per 50 g edible portion)
Yaki-onigiri
7 mg
(per 15 g edible portion)
Japanese chestnut (raw)
57 mg
(per 100 g edible portion)
Winter mushroom (raw)
66 mg
(per 100 g edible portion)
Onigiri
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