Tryptophan Content of Seasonings and Spices
25 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
23 mg
(per 18 g edible portion)
Soybean-koji miso
22 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
22 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
14 mg
(per 18 g edible portion)
Barley-koji miso
3 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
3 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
2 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
