L-glutamic acid content of fresh and processed foods

Abstract

The glutamic acid content (non-protein) of 23 fresh and 39 processed foods was determined using an enzymic method of analysis. The concentrations of glutamic acid in fresh foods ranged from 6·7 mg/100 g in zucchini (marrow) to 658 mg/100 g in walnuts. The glutamic acid content increased from 50·3 to 292 mg/100 g during the ripening of fresh tomatoes. The concentrations in processed foods ranged from 0·05 mg/100 g in cottage cheese to 6·8 g/100 g in beef stock cubes.