Leucine Content of Vegetables
(21 - 30)
150 mg
(per 160 g edible portion)
Komatsuna (leaves, raw)
25 mg
(per 30 g edible portion)
Okra (pods, raw)
926 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
13 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
42 mg
(per 50 g edible portion)
Black gram sprout (raw)
518 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
75 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
41 mg
(per 120 g edible portion)
Celery (petiole, raw)
84 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
13 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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