Vegetables Low in Tryptophan (1st - 20th) (per 100 g edible portion)

• Daikon, Japanese radish (root without skin, raw)
  
  3.9 mg
• Nebuka-negi (leaves, blanched, raw)
  
  4.6 mg
• Daikon, Japanese radish (root with skin, raw)
  
  4.8 mg
• Tomato (fruit, raw)
  
  4.8 mg
• Carrot, regular (root without skin, raw)
  
  7 mg
• Carrot, regular (root with skin, raw)
  
  7.1 mg
• Head lettuce, crisp type (head, raw)
  
  7.1 mg
• Turnip (root, without skin, raw)
  
  7.4 mg
• Chinese cabbage (head, raw)
  
  8.7 mg
• Turnip (root, with skin, raw)
  
  10 mg
• Cabbage (head, raw)
  
  11 mg
• Cucumber (fruit, raw)
  
  11 mg
• Onion (bulb, raw)
  
  11 mg
• Eggplant (fruit, raw)
  
  11 mg
• Green sweet pepper (fruit, raw)
  
  11 mg
• Celery (petiole, raw)
  
  12 mg
• Edible burdock (root, raw)
  
  13 mg
• East Indian lotus root (rhizome, raw)
  
  17 mg
• Kidney bean, Sayaingen (immature pods, raw)
  
  18 mg
• Pumpkin, Japan (fruit, raw)
  
  21 mg