Tyrosine Content of Foods
(191 - 200)
15 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
16 mg
(per 20 g edible portion)
Sea cucumber (raw)
50 mg
(per 50 g edible portion)
Yaki-onigiri
100 mg
(per 100 g edible portion)
Onigiri
20 mg
(per 20 g edible portion)
Wakame Blanched and salted (desalted)
46 mg
(per 50 g edible portion)
Soybean sprout (raw)
144 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
57 mg
(per 60 g edible portion)
Lactic ice (regular)
136 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
131 mg
(per 150 g edible portion)
Cream (milk fat)
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