Tryptophan Content of Foods
(221 - 230)
5 mg
(per 30 g edible portion)
Imo-karinto
7 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
3 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
3 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
28 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
18 mg
(per 130 g edible portion)
Sweet potatoe (tuberous root, raw)
23 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
11 mg
(per 90 g edible portion)
Kiwifruit (raw)
2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
25 mg
(per 215 g edible portion)
Edible burdock (root, raw)
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