Traditional Food Items in Ogimi, Okinawa: l-Serine Content and the Potential for Neuroprotection
To read the full paper, click here.
or copy and paste the url below:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343079/
To read the full paper, click here.
or copy and paste the url below:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5343079/
3 United States Department of Agriculture. USDA Food Composition Databases. (Accessed 1/30/19)
|
1. Egg, white, dried, stabilized, glucose reduced |
6.15 |
|
2. Soy protein isolate |
4.59 |
|
3. Seaweed, spirulina, dried |
2.99 |
|
4. Gelatins, dry powder, unsweetened |
2.60 |
|
5. Fish, cod, Atlantic, dried and salted |
2.56 |
|
6. Parmesan cheese, shredded |
2.40 |
|
7. Soybeans, mature seeds, raw |
2.35 |
|
8. Tofu, dried-frozen (koyadofu) |
2.25 |
|
9. Milk, dry, nonfat, regular, no added vitamin A/D |
1.96 |
|
10. Hemp seeds, hulled |
1.71 |
|
11. Pumpkin and squash seed kernels, dried |
1.67 |
|
12. Beef, top round roast, boneless, cooked, roasted |
1.52 |
|
13. Peanut butter, smooth style, with salt |
1.48 |
|
14. Chicken, broilers or fryers, giblets, cooked, fried |
1.43 |
|
15. Lima beans, large, mature seeds, raw |
1.42 |
|
16. Mozzarella cheese, part skim milk |
1.41 |
|
17. Cheddar cheese, sharp, sliced |
1.39 |
|
18. Cereals ready-to-eat, wheat germ, toasted, plain |
1.38 |
|
19. Pork, cured, bacon, cooked, baked |
1.35 |
|
20. Mozzarella cheese, low moisture, part-skim |
1.35 |
|
21. Pistachio nuts, dry roasted |
1.3 |
|
22. Egg, yolk, raw, fresh |
1.32 |
|
23. Lamb, cooked, braised |
1.31 |
|
24. Pistachio nuts, raw |
1.28 |
|
25. Kidney beans, all types, mature seeds, raw |
1.28 |
|
26. Chicken, drumstick, rotisserie, cooked |
1.2 |
|
27. Peanuts, all types, raw |
1.27 |
|
28. Turkey, breast, meat only, cooked, roasted |
1.24 |