Awọn akoonu
- Awọn ọja PẸLU ỌJỌ NIPA TI AMINO ACID TRYPTOPHAN:
- Wo atokọ ọja ni kikun
- tryptophan ninu awọn ọja ifunwara:
- Akoonu ti tryptophan ninu awọn ẹyin ati awọn ọja ẹyin:
- Akoonu ti tryptophan ti a ri ninu eran, eja ati eja:
- Akoonu ti tryptophan ninu awọn woro irugbin, awọn ọja iru ounjẹ arọ kan ati awọn iṣọn:
- Akoonu ti tryptophan ni awọn eso ati awọn irugbin:
- Akoonu ti tryptophan ninu awọn olu:
- Akoonu ti tryptophan ninu awọn eso, ẹfọ, awọn eso gbigbẹ:
Ninu awọn tabili wọnyi ni a gba nipasẹ iwọn lilo ojoojumọ ni iwulo amino acid tryptophan, 250 miligiramu. Ṣe deede si oṣuwọn apapọ, fun eniyan ti o ṣe iwọn 70kg. Ọwọn “Ogorun ti ibeere ojoojumọ” fihan kini ida ogorun 100 giramu ti ọja ṣe itẹlọrun iwulo eniyan lojoojumọ fun amino acid yii.
Awọn ọja PẸLU ỌJỌ NIPA TI AMINO ACID TRYPTOPHAN:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Warankasi Swiss 50% | 1000 miligiramu | 400% |
| Warankasi “Roquefort” 50% | 900 miligiramu | 360% |
| Warankasi Cheddar 50% | 735 miligiramu | 294% |
| Ẹyin lulú | 720 miligiramu | 288% |
| Warankasi “Poshehonsky” 45% | 700 miligiramu | 280% |
| Soybean (ọkà) | 654 miligiramu | 262% |
| Warankasi (lati wara ti malu) | 510 miligiramu | 204% |
| Warankasi Parmesan | 482 miligiramu | 193% |
| Caviar pupa caviar | 380 miligiramu | 152% |
| Wara lulú 25% | 350 miligiramu | 140% |
| Awọn irugbin sunflower (awọn irugbin sunflower) | 337 miligiramu | 135% |
| Eran (Tọki) | 330 miligiramu | 132% |
| Ti ipilẹ aimọ | 300 miligiramu | 120% |
| Eran (adie adie) | 300 miligiramu | 120% |
| Sesame | 297 miligiramu | 119% |
| Eran (adie) | 290 miligiramu | 116% |
| Awọn Cashews | 287 miligiramu | 115% |
| peanuts | 285 miligiramu | 114% |
| pistachios | 271 miligiramu | 108% |
| Ewa (ti o fẹ) | 260 miligiramu | 104% |
| Awọn ewa (ọkà) | 260 miligiramu | 104% |
| Herring si apakan | 250 miligiramu | 100% |
| Tinu eyin | 240 miligiramu | 96% |
| Eja salumoni | 220 miligiramu | 88% |
| Okun flakes “Hercules” | 220 miligiramu | 88% |
| Lentils (ọkà) | 220 miligiramu | 88% |
| Warankasi 18% (igboya) | 212 miligiramu | 85% |
| Funfun olu | 210 miligiramu | 84% |
| Eran (eran malu) | 210 miligiramu | 84% |
| Koodu | 210 miligiramu | 84% |
| Omokunrin | 200 miligiramu | 80% |
| Pollock | 200 miligiramu | 80% |
| Eran (ọdọ aguntan) | 200 miligiramu | 80% |
| Eja makereli | 200 miligiramu | 80% |
| Warankasi Feta | 200 miligiramu | 80% |
| Ẹyin adie | 200 miligiramu | 80% |
| Awọn gilaasi oju | 190 miligiramu | 76% |
| Eran (ẹran ẹlẹdẹ) | 190 miligiramu | 76% |
| Ẹgbẹ | 190 miligiramu | 76% |
| Awọn ọmọ wẹwẹ | 190 miligiramu | 76% |
Wo atokọ ọja ni kikun
| Iyẹfun Buckwheat | 183 miligiramu | 73% |
| Buckwheat (ipamo) | 180 miligiramu | 72% |
| Jero ti ara koriko (didan) | 180 miligiramu | 72% |
| Eja makereli | 180 miligiramu | 72% |
| sudak | 180 miligiramu | 72% |
| Ede Kurdish | 180 miligiramu | 72% |
| Pike | 180 miligiramu | 72% |
| Ẹyin ẹyin | 170 miligiramu | 68% |
| Wolinoti | 170 miligiramu | 68% |
| Ẹyin Quail | 170 miligiramu | 68% |
| Eran (ẹran ẹlẹdẹ) | 150 miligiramu | 60% |
| Oats (ọkà) | 150 miligiramu | 60% |
| Alikama (ọkà, orisirisi rirọ) | 150 miligiramu | 60% |
| Buckwheat (ọkà) | 140 miligiramu | 56% |
| Alikama (ọkà, ite lile) | 140 miligiramu | 56% |
| almonds | 130 miligiramu | 52% |
| Iyẹfun Iyẹfun | 130 miligiramu | 52% |
| Iyẹfun Rye odidi | 130 miligiramu | 52% |
| Rye (ọkà) | 130 miligiramu | 52% |
| Awọn irugbin barle | 120 miligiramu | 48% |
| Barle (ọkà) | 120 miligiramu | 48% |
| semolina | 110 miligiramu | 44% |
| Iyẹfun rye | 110 miligiramu | 44% |
| Awọn Pine Pine | 107 miligiramu | 43% |
| Peali barle | 100 miligiramu | 40% |
| Rice | 100 miligiramu | 40% |
| Pasita lati iyẹfun V / s | 100 miligiramu | 40% |
| Acorns, gbẹ | 98 miligiramu | 39% |
| Rice (ọkà) | 90 miligiramu | 36% |
| Awọn alikama alikama | 80 miligiramu | 32% |
| Wara 3,2% | 72 miligiramu | 29% |
| Oka grits | 60 miligiramu | 24% |
| Kefir 3.2% | 43 miligiramu | 17% |
| Wara 3,5% | 43 miligiramu | 17% |
| Ipara 10% | 43 miligiramu | 17% |
| Olu olu | 42 miligiramu | 17% |
| Basil (alawọ ewe) | 39 miligiramu | 16% |
| Ori ododo irugbin bi ẹfọ | 39 miligiramu | 16% |
| Ipara 20% | 36 miligiramu | 14% |
| Ice ipara sundae | 35 miligiramu | 14% |
| poteto | 28 miligiramu | 11% |
tryptophan ninu awọn ọja ifunwara:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Warankasi (lati wara ti malu) | 510 miligiramu | 204% |
| Wara 3,2% | 72 miligiramu | 29% |
| Kefir 3.2% | 43 miligiramu | 17% |
| Wara 3,5% | 43 miligiramu | 17% |
| Wara lulú 25% | 350 miligiramu | 140% |
| Ice ipara sundae | 35 miligiramu | 14% |
| Ipara 10% | 43 miligiramu | 17% |
| Ipara 20% | 36 miligiramu | 14% |
| Warankasi Parmesan | 482 miligiramu | 193% |
| Warankasi “Poshehonsky” 45% | 700 miligiramu | 280% |
| Warankasi “Roquefort” 50% | 900 miligiramu | 360% |
| Warankasi Feta | 200 miligiramu | 80% |
| Warankasi Cheddar 50% | 735 miligiramu | 294% |
| Warankasi Swiss 50% | 1000 miligiramu | 400% |
| Warankasi 18% (igboya) | 212 miligiramu | 85% |
| Ede Kurdish | 180 miligiramu | 72% |
Akoonu ti tryptophan ninu awọn ẹyin ati awọn ọja ẹyin:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Ẹyin ẹyin | 170 miligiramu | 68% |
| Tinu eyin | 240 miligiramu | 96% |
| Ẹyin lulú | 720 miligiramu | 288% |
| Ẹyin adie | 200 miligiramu | 80% |
| Ẹyin Quail | 170 miligiramu | 68% |
Akoonu ti tryptophan ti a ri ninu eran, eja ati eja:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Eja salumoni | 220 miligiramu | 88% |
| Caviar pupa caviar | 380 miligiramu | 152% |
| Ti ipilẹ aimọ | 300 miligiramu | 120% |
| Omokunrin | 200 miligiramu | 80% |
| Pollock | 200 miligiramu | 80% |
| Eran (ọdọ aguntan) | 200 miligiramu | 80% |
| Eran (eran malu) | 210 miligiramu | 84% |
| Eran (Tọki) | 330 miligiramu | 132% |
| Eran (adie) | 290 miligiramu | 116% |
| Eran (ẹran ẹlẹdẹ) | 150 miligiramu | 60% |
| Eran (ẹran ẹlẹdẹ) | 190 miligiramu | 76% |
| Eran (adie adie) | 300 miligiramu | 120% |
| Ẹgbẹ | 190 miligiramu | 76% |
| Herring si apakan | 250 miligiramu | 100% |
| Eja makereli | 180 miligiramu | 72% |
| Eja makereli | 200 miligiramu | 80% |
| sudak | 180 miligiramu | 72% |
| Koodu | 210 miligiramu | 84% |
| Pike | 180 miligiramu | 72% |
Akoonu ti tryptophan ninu awọn woro irugbin, awọn ọja iru ounjẹ arọ kan ati awọn iṣọn:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Ewa (ti o fẹ) | 260 miligiramu | 104% |
| Buckwheat (ọkà) | 140 miligiramu | 56% |
| Buckwheat (ipamo) | 180 miligiramu | 72% |
| Oka grits | 60 miligiramu | 24% |
| semolina | 110 miligiramu | 44% |
| Awọn gilaasi oju | 190 miligiramu | 76% |
| Peali barle | 100 miligiramu | 40% |
| Awọn alikama alikama | 80 miligiramu | 32% |
| Jero ti ara koriko (didan) | 180 miligiramu | 72% |
| Rice | 100 miligiramu | 40% |
| Awọn irugbin barle | 120 miligiramu | 48% |
| Pasita lati iyẹfun V / s | 100 miligiramu | 40% |
| Iyẹfun Buckwheat | 183 miligiramu | 73% |
| Iyẹfun Iyẹfun | 130 miligiramu | 52% |
| Iyẹfun rye | 110 miligiramu | 44% |
| Iyẹfun Rye odidi | 130 miligiramu | 52% |
| Oats (ọkà) | 150 miligiramu | 60% |
| Alikama (ọkà, orisirisi rirọ) | 150 miligiramu | 60% |
| Alikama (ọkà, ite lile) | 140 miligiramu | 56% |
| Rice (ọkà) | 90 miligiramu | 36% |
| Rye (ọkà) | 130 miligiramu | 52% |
| Soybean (ọkà) | 654 miligiramu | 262% |
| Awọn ewa (ọkà) | 260 miligiramu | 104% |
| Okun flakes “Hercules” | 220 miligiramu | 88% |
| Lentils (ọkà) | 220 miligiramu | 88% |
| Barle (ọkà) | 120 miligiramu | 48% |
Akoonu ti tryptophan ni awọn eso ati awọn irugbin:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| peanuts | 285 miligiramu | 114% |
| Wolinoti | 170 miligiramu | 68% |
| Acorns, gbẹ | 98 miligiramu | 39% |
| Awọn Pine Pine | 107 miligiramu | 43% |
| Awọn Cashews | 287 miligiramu | 115% |
| Sesame | 297 miligiramu | 119% |
| almonds | 130 miligiramu | 52% |
| Awọn irugbin sunflower (awọn irugbin sunflower) | 337 miligiramu | 135% |
| pistachios | 271 miligiramu | 108% |
| Awọn ọmọ wẹwẹ | 190 miligiramu | 76% |
Akoonu ti tryptophan ninu awọn olu:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Olu olu | 42 miligiramu | 17% |
| Funfun olu | 210 miligiramu | 84% |
| Shiitake olu | 11 miligiramu | 4% |
Akoonu ti tryptophan ninu awọn eso, ẹfọ, awọn eso gbigbẹ:
| ọja orukọ | Awọn akoonu ti tryptophan ni 100g | Awọn ogorun ti ojoojumọ ibeere |
| Eso ti o ṣeejẹ ti o ni oje yẹlo | 9 miligiramu | 4% |
| Basil (alawọ ewe) | 39 miligiramu | 16% |
| Igba | 12 miligiramu | 5% |
| ogede | 15 miligiramu | 6% |
| Rutabaga | 13 miligiramu | 5% |
| Eso kabeeji | 10 miligiramu | 4% |
| Ori ododo irugbin bi ẹfọ | 39 miligiramu | 16% |
| poteto | 28 miligiramu | 11% |
| Alubosa | 20 miligiramu | 8% |
| Karooti | 12 miligiramu | 5% |
| Kukumba | 5 miligiramu | 2% |
| Ata adun (Bulgarian) | 10 miligiramu | 4% |
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