Histidine Content of Foods
(211 - 220)
115 mg
(per 250 g edible portion)
Spinach (leaves, raw)
5 mg
(per 10 g edible portion)
Common mushroom (raw)
8 mg
(per 20 g edible portion)
Sea cucumber (raw)
70 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
33 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
2 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
6 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
10 mg
(per 30 g edible portion)
Okra (pods, raw)
327 mg
(per 955 g edible portion)
Chinese yam, Nagaimo (tuberous root, raw)
361 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
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