Foods by tryptophan content
Foods sorted by tryptophan content (g) divided by protein (g).
Food |
tryptophan (g)/protein (g) |
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) |
0.0142 |
Pasta, dry, unenriched |
0.0142 |
Cheese, roquefort |
0.0141 |
Oats |
0.0139 |
Rice, white long-grain, parboiled, enriched, cooked |
0.0137 |
Mushrooms, portabella, grilled |
0.0137 |
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari) |
0.0136 |
Cheese, parmesan, hard |
0.0135 |
Spinach, cooked, boiled, drained, without salt |
0.0135 |
Leavening agents, yeast, baker's, active dry |
0.0134 |
Amaranth grain, uncooked |
0.0133 |
Egg, whole, raw, fresh |
0.0133 |
Soybeans, mature cooked, boiled, without salt |
0.0133 |
Nuts, walnuts, black, dried |
0.0132 |
Watercress, raw |
0.0130 |
Cauliflower, cooked, boiled, drained, without salt |
0.0130 |
Celery, raw |
0.0130 |
Nuts, hazelnuts or filberts |
0.0129 |
Carrots, raw |
0.0129 |
Plums, raw |
0.0129 |
Pasta, whole-wheat, cooked |
0.0129 |
Semolina, unenriched |
0.0128 |
Onions, raw |
0.0127 |
Milk, whole, 3.25% milkfat, with added vitamin D |
0.0127 |
Avocados, raw, all commercial varieties |
0.0125 |