Tryptophan Content of Foods
(251 - 260)
15 mg
(per 260 g edible portion)
Kaki, Japanese persimmon (nonastringent, raw)
222 mg
(per 6600 g edible portion)
Watermelon (raw)
5 mg
(per 100 g edible portion)
Fig (raw)
9 mg
(per 280 g edible portion)
Navel (juice sacs, raw)
10 mg
(per 220 g edible portion)
Tomato (fruit, raw)
52 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
4 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
6 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
3 mg
(per 100 g edible portion)
Satsuma mandarin (segments, normal ripening type, raw)
5 mg
(per 180 g edible portion)
Grapefruit (juice sacs, raw)
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