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Food sources of Aspartic acid

These are the main sources of "Aspartic acid" in rank. The values are mean nutrient values per 100 grams of the edible portion, based on USDA (US Department of Agricultural) National Nutrient Database

# foods values  
201. Pork, fresh, leg (ham), rump half, separable lean only, cooked, roasted 2.700 g
202. Veal, shoulder, blade, separable lean and fat, cooked, braised 2.697 g
203. Veal, sirloin, separable lean and fat, cooked, braised 2.697 g
204. Fish, milkfish, cooked, dry heat 2.695 g
205. Ostrich, oyster, cooked 2.695 g
206. Pork, fresh, spareribs, separable lean and fat, cooked, braised 2.695 g
207. Turkey, all classes, leg, meat and skin, cooked, roasted 2.695 g
208. Beef, variety meats and by-products, liver, cooked, braised 2.694 g
209. Milk, dry, nonfat, calcium reduced 2.693 g
210. Fish, snapper, mixed species, cooked, dry heat 2.692 g
211. Veal, variety meats and by-products, liver, cooked, braised 2.688 g
212. Chicken, broilers or fryers, wing, meat only, cooked, fried 2.687 g
213. Pork, fresh, leg (ham), shank half, separable lean only, cooked, roasted 2.683 g
214. Fish, salmon, red, canned, bones removed (Alaska Native) 2.680 g
215. Game meat, buffalo, water, cooked, roasted 2.676 g
216. Ostrich, outside strip, cooked 2.670 g