Vegetables Low in Sulfur containing amino acids (1st - 20th) (per 100 g edible portion)

• 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
• Head lettuce, crisp type (head, raw)
  
  13 mg
• Carrot, regular (root with skin, raw)
  
  14 mg
• Celery (petiole, raw)
  
  15 mg
• Tomato (fruit, raw)
  
  15 mg
• Carrot, regular (root without skin, raw)
  
  15 mg
• Turnip (root, without skin, raw)
  
  17 mg
• Onion (bulb, raw)
  
  17 mg
• Cucumber (fruit, raw)
  
  19 mg
• Chinese cabbage (head, raw)
  
  20 mg
• Turnip (root, with skin, raw)
  
  21 mg
• Edible burdock (root, raw)
  
  21 mg
• Eggplant (fruit, raw)
  
  22 mg
• Cabbage (head, raw)
  
  27 mg
• Black gram sprout (raw)
  
  27 mg
• Green sweet pepper (fruit, raw)
  
  29 mg
• Komatsuna (leaves, raw)
  
  30 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  38 mg