Histidine Content of Foods
(261 - 270)
84 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
19 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
7 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
11 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
17 mg
(per 280 g edible portion)
Peach (raw)
7 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, reconstituted fruit juice)
6 mg
(per 150 g edible portion)
Satsuma mandarin (fruit juices, straight fruit juice)
2 mg
(per 50 g edible portion)
Mozuku (salted, desalted)
9 mg
(per 340 g edible portion)
Apple (raw)
8 mg
(per 350 g edible portion)
Japanese pear (raw)
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