Methionine Content of Foods
(251 - 260)
9 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
11 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
13 mg
(per 220 g edible portion)
Tomato (fruit, raw)
13 mg
(per 400 g edible portion)
Melon (open culture, raw)
5 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
3 mg
(per 50 g edible portion)
Mozuku (salted, desalted)
13 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
10 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
5 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
5 mg
(per 100 g edible portion)
Fig (raw)
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