Tryptophan Content of Foods
(131 - 140)
6 mg
(per 6 g edible portion)
Boro (soba-boro)
100 mg
(per 100 g edible portion)
Scallop (raw)
15 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
10 mg
(per 10 g edible portion)
Rye (flour)
99 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
392 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
176 mg
(per 180 g edible portion)
Udon (dry form, raw)
52 mg
(per 120 g edible portion)
Abalone (raw)
19 mg
(per 20 g edible portion)
Macadamia nut (roasted and salted)
25 mg
(per 26 g edible portion)
Wheat flour cracker (kawara-senbei)
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