Tryptophan Content of Vegetables
41 mg
(per 50 g edible portion)
Edamame (raw)
15 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
160 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
32 mg
(per 55 g edible portion)
Garlic (bulb, raw)
18 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
3 mg
(per 5 g edible portion)
Green pea (raw)
121 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
23 mg
(per 50 g edible portion)
Soybean sprout (raw)
67 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
33 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
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