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Food sources of Glutamic acid

These are the main sources of "Glutamic 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. Seal, bearded (Oogruk), meat, dried, in oil (Alaska Native) 4.720 g
202. Veal, loin, chop, separable lean only, cooked, grilled 4.706 g
203. Egg Mix, USDA Commodity 4.695 g
204. Pork, ground, 96% lean / 4% fat, cooked, pan-broiled 4.683 g
205. Game meat, caribou, cooked, roasted 4.673 g
206. Chicken, broilers or fryers, back, meat only, cooked, fried 4.672 g
207. Game meat, rabbit, domesticated, composite of cuts, cooked, roasted 4.662 g
208. Fish, sturgeon, mixed species, smoked 4.658 g
209. Lamb, New Zealand, imported, fore-shank, separable lean only, cooked, braised 4.654 g
210. Spelt, uncooked 4.651 g
211. Macaroni, vegetable, enriched, dry 4.649 g
212. Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled 4.648 g
213. Buffalo, free range, top round steak, cooked (Shoshone Bannock) 4.645 g
214. Chicken, broilers or fryers, breast, meat only, cooked, roasted 4.645 g
215. Ground turkey, fat free, patties, broiled 4.641 g