Histidine Content of Foods
(Initial K)
19 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
35 mg
(per 25 g edible portion)
Kanpyo (raw)
60 mg
(per 40 g edible portion)
Kasutera
120 mg
(per 20 g edible portion)
Kidney bean (whole, dried, raw)
6 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
53 mg
(per 68 g edible portion)
Kiritanpo
18 mg
(per 90 g edible portion)
Kiwifruit (raw)
49 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
