Tryptophan Content of Vegetables
(21 - 30)
1 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
19 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
10 mg
(per 50 g edible portion)
Black gram sprout (raw)
205 mg
(per 1500 g edible portion)
Pumpkin, Western (fruit, raw)
131 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
3 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
28 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
25 mg
(per 215 g edible portion)
Edible burdock (root, raw)
9 mg
(per 120 g edible portion)
Celery (petiole, raw)
3 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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