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| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Cheese | Cheese | Proximates | Aspartic acid/Asparagine | 40 | mg/g dry matter | Soft and hard | NOSHAN |
| Barley | Malted barley germs | Proximates | Aspartic acid/Asparagine | 30.54 | mg/g dry matter | NOSHAN | |
| Cheese | Whey | Proximates | Aspartic acid/Asparagine | 9.26 | mg/g dry matter | Milk | NOSHAN |
| Onion | Onion | Proximates | Aspartic acid/Asparagine | 1.81 | mg/g dry matter | Slices, fresh | NOSHAN |
| Cheese | Cheese | Proximates | Aspartic acid/Asparagine | 0.48 | mg/g DM | Hard | NOSHAN |
| Cabbage | Cabbage | Proximates | Aspartic acid/Asparagine | 3.56 | mg/g dry matter | Sour | NOSHAN |
| Barley | Malted barley germs | Proximates | Aspartic acid/Asparagine | 1.33 | mg/g DM | NOSHAN | |
| Pears | Pear | Proximates | Aspartic acid/Asparagine | 7.67 | mg/g dry matter | Whole | NOSHAN |
| Cheese | Cheese | Undesirable components | Aspergillus spp | 0 | cfu/25g | Soft | NOSHAN |
| Tomatoes | Tomato skin | Undesirable components | Aspergillus spp | 0 | cfu/25g | NOSHAN |