Tryptophan Content of Foods
(41 - 50)
192 mg
(per 80 g edible portion)
Conger pike (raw)
10 mg
(per 5 g edible portion)
Shiitake, Hoshi-shiitake (dried)
120 mg
(per 50 g edible portion)
Soybean, Natto (itohiki-natto)
483 mg
(per 210 g edible portion)
Chicken, Broiler meat (thigh, without skin, raw)
219 mg
(per 95 g edible portion)
Swine, Pork, large type breed (loin, lean and fat, raw)
1656 mg
(per 1200 g edible portion)
Yellowtail (young, cultured, raw)
207 mg
(per 90 g edible portion)
Spanish mackerel (raw)
994 mg
(per 720 g edible portion)
Mackerel (raw)
621 mg
(per 540 g edible portion)
Brown sole (raw)
135 mg
(per 130 g edible portion)
Horse mackerel (raw)
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