Histidine Content of Foods
(Initial J)
90 mg
(per 18 g edible portion)
Japanese anchovy (raw)
7 mg
(per 15 g edible portion)
Japanese chestnut (raw)
8 mg
(per 350 g edible portion)
Japanese pear (raw)
760 mg
(per 152 g edible portion)
Japanese pilchard (raw)
42 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
44 mg
(per 10 g edible portion)
Japanese sand lance (raw)
265 mg
(per 108 g edible portion)
Japanese whiting (raw)
12 mg
(per 90 g edible portion)
Jelly (wine)
60 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
