Tryptophan Rich Poultry products

Welcome to the list of the top 100 poultry products highest in tryptophan content. Where the amount of tryptophan ranges from 0.40 g to 0.29 g per 100g. The top poultry product is Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised with the highest tryptophan content, which in 100g contains 0.40 g of tryptophan.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised has a nutritional value score of 14.00 out of 100.

Other important and tryptophan related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised, which is the top of the poultry products list for tryptophan content in your diet, the amount of Energy is 178.00 kcal (9% RDA), the amount of Protein is 29.10 g (52% RDA), the amount of Total Fat is 5.96 g (9% RDA) and the amount of Carbohydrate is 0.00 g. The nutritional content and facts for 100g, which includes Energy, Protein, Total Fat and Carbohydrate is shown in the bar chart below as percentages of the recommended daily allowance along with the tryptophan content in Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised from the list of poultry products.

Top Twenty List - Highest tryptophan Content per 100g

Below is a basic list for tryptophan in poultry products for the top 20 poultry products. A more comprehensive list for the top items can be found at the bottom of the page along with different servings.

1. Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised 0.40g
2. Goose, domesticated, meat only, cooked, roasted 0.40g
3. Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, braised 0.40g
4. Chicken, broilers or fryers, breast, meat only, cooked, fried 0.39g
5. Chicken, stewing, light meat, meat only, cooked, stewed 0.39g
6. Chicken, broiler or fryers, breast, skinless, boneless, meat only, cooked, grilled 0.39g
7. Chicken, broilers or fryers, light meat, meat only, cooked, fried 0.38g
8. Duck, young duckling, domesticated, White Pekin, breast, meat only, boneless, cooked without skin, broiled 0.38g
9. Duck, young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked, roasted 0.37g
10. Chicken, broilers or fryers, giblets, cooked, fried 0.37g
11. Turkey, retail parts, wing, meat only, cooked, roasted 0.37g
12. Chicken, broiler or fryers, breast, skinless, boneless, meat only, with added solution, cooked, grilled 0.37g
13. Ground turkey, fat free, pan-broiled crumbles 0.36g
14. Chicken, broilers or fryers, meat only, cooked, fried 0.36g
15. Chicken, broilers or fryers, wing, meat only, cooked, roasted 0.36g
16. Turkey, retail parts, breast, meat only, cooked, roasted 0.36g
17. Chicken, broilers or fryers, light meat, meat only, cooked, roasted 0.36g
18. Chicken, broilers or fryers, breast, meat and skin, cooked, fried, flour 0.36g
19. Chicken, broilers or fryers, breast, meat only, cooked, roasted 0.36g
20. Chicken, stewing, meat only, cooked, stewed 0.36g

Highest Amount of tryptophan per Serving

Please remember that the above gives an accurate value in 100g for high tryptophan foods in your diet. You should also take into account portion sizes when you are considering the tryptophan nutritional content.

The food with the highest tryptophan content per typical serving is Turkey, retail parts, breast, meat only, cooked, roasted which contains 3.11 g in 1.000 breast (or 863.00 g). For this serving the Energy content is 1173.68 kcal (59% RDA), the Protein content is 254.67 g (455% RDA), the Total Fat content is 17 g (26% RDA) and the Carbohydrate content is 0 g.

Grams of tryptophan in poultry products (per 100g)

The list below gives the total tryptophan content in the top 100 items from the general description 'poultry products' each of which show the tryptophan amount as well as Energy, Protein, Total Fat and Carbohydrate. The top 50 food items are shown in the graph below, to give a quick and easy dietary comparison for the different items, where each item is listed at the bottom of the page with a nutritional summary.

The level of tryptophan can be affected by the method of storage for example canned or frozen and also by the method of preparation for example either raw, cooked or fried. The total food items which are raw is 8 items. The highest amount of tryptophan from the 8 raw items is in Quail, breast, meat only, raw where the content is 0.35 g per 100g. The number of food items which are cooked are 78 items. The highest amount of tryptophan from the 78 cooked items is in Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised where the amount is 0.40 g per 100g. Comparing raw and cooked poultry products shows that cooking can change the levels of tryptophan by 0.05 g in a 100g serving.

Nutritional Information Summary