Leucine Content of Foods
(251 - 260)
23 mg
(per 100 g edible portion)
Fig (raw)
59 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
20 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
47 mg
(per 200 g edible portion)
Onion (bulb, raw)
51 mg
(per 220 g edible portion)
Tomato (fruit, raw)
190 mg
(per 1500 g edible portion)
Pineapple (raw)
248 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
35 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
48 mg
(per 400 g edible portion)
Melon (open culture, raw)
20 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
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