Tryptophan Content of Foods
(101 - 110)
41 mg
(per 50 g edible portion)
Edamame (raw)
15 mg
(per 10 g edible portion)
Pine nut (roasted)
23 mg
(per 15 g edible portion)
Rye (whole flour)
23 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
74 mg
(per 53 g edible portion)
Hamburg steak (frozen)
25 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
46 mg
(per 33 g edible portion)
Wheat flour cracker (nanbu-senbei, with peanuts)
140 mg
(per 100 g edible portion)
Fish paste product (mushi-kamaboko)
28 mg
(per 20 g edible portion)
Antarctic krill (raw)
10 mg
(per 47 g edible portion)
Turban shell (raw)
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