Foods Low in Sulfur containing amino acids (per 100 g edible portion)

• Japanese pear (raw)
  
  5.6 mg
• Apple (raw)
  
  5.6 mg
• Japanese plums (raw)
  
  7.4 mg
• Satsuma mandarin (fruit juices, straight fruit juice)
  
  7.7 mg
• Satsuma mandarin (fruit juices, reconstituted fruit juice)
  
  7.8 mg
• Peach (raw)
  
  8 mg
• Grape (raw)
  
  8.2 mg
• Mozuku (salted, desalted)
  
  8.4 mg
• Mume, Japanese apricot (raw)
  
  8.7 mg
• Daikon, Japanese radish (root without skin, raw)
  
  9.6 mg
• Nebuka-negi (leaves, blanched, raw)
  
  11 mg
• Daikon, Japanese radish (root with skin, raw)
  
  12 mg
• Watermelon (raw)
  
  12 mg
• Head lettuce, crisp type (head, raw)
  
  13 mg
• Grapefruit (juice sacs, raw)
  
  13 mg
• Rice, Paddy rice thin gruels (well-milled rice)
  
  14 mg
• Carrot, regular (root with skin, raw)
  
  14 mg
• Natsumikan (juice sacs, raw)
  
  14 mg
• Celery (petiole, raw)
  
  15 mg
• Tomato (fruit, raw)
  
  15 mg