Tryptophan Content of Foods
(191 - 200)
37 mg
(per 100 g edible portion)
Onigiri
3 mg
(per 10 g edible portion)
Common mushroom (raw)
4 mg
(per 15 g edible portion)
Shiitake, Nama-shiitake (raw)
119 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
4 mg
(per 15 g edible portion)
Japanese chestnut (raw)
2 mg
(per 5 g edible portion)
Boro (eisei-boro)
21 mg
(per 60 g edible portion)
Lactic ice (regular)
9 mg
(per 25 g edible portion)
Kanpyo (raw)
53 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
5 mg
(per 20 g edible portion)
Sea cucumber (raw)
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