Valine Content of Vegetables
(31 - 40)
63 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
11 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
49 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
750 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
40 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
38 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
33 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
35 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
71 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
281 mg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
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