Histidine Content of Foods
(71 - 80)
265 mg
(per 108 g edible portion)
Japanese whiting (raw)
86 mg
(per 18 g edible portion)
Soybean-koji miso
192 mg
(per 80 g edible portion)
Ayu sweetfish (cultured, raw)
240 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
94 mg
(per 20 g edible portion)
Mantis shrimp (boiled)
63 mg
(per 25 g edible portion)
Pistachio nut (roasted and salted)
233 mg
(per 53 g edible portion)
Hamburg steak (frozen)
396 mg
(per 90 g edible portion)
Pacific cod (raw)
570 mg
(per 370 g edible portion)
Black scraper (raw)
44 mg
(per 10 g edible portion)
Japanese sand lance (raw)
<
1
…
8
…
27
>
