Glutamic acid Rich Vegetables

Welcome to the list of the top 100 vegetables highest in glutamic acid content. Where the amount of glutamic acid ranges from 2.43 g to 0.39 g per 100g. The top vegetable is Soybeans, green, raw with the highest glutamic acid content, which in 100g contains 2.43 g of glutamic acid.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Soybeans, green, raw has a nutritional value score of 19.00 out of 100.

Other important and glutamic acid related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Soybeans, green, raw, which is the top of the vegetables list for glutamic acid content in your diet, the amount of Energy is 147.00 kcal (7% RDA), the amount of Protein is 12.95 g (23% RDA), the amount of Total Fat is 6.80 g (10% RDA) and the amount of Carbohydrate is 11.05 g (9% RDA). 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 glutamic acid content in Soybeans, green, raw from the list of vegetables.

Top Twenty List - Highest glutamic acid Content per 100g

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

1. Soybeans, green, raw 2.43g
2. Soybeans, green, cooked, boiled, drained, with salt 2.32g
3. Soybeans, green, cooked, boiled, drained, without salt 2.32g
4. Soybeans, mature seeds, sprouted, raw 1.97g
5. Soybeans, mature seeds, sprouted, cooked, stir-fried 1.97g
6. Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt 1.86g
7. Spinach souffle 1.56g
8. Peas, mature seeds, sprouted, cooked, boiled, drained, without salt 1.32g
9. Peas, mature seeds, sprouted, cooked, boiled, drained, with salt 1.32g
10. Soybeans, mature seeds, sprouted, cooked, steamed, with salt 1.27g
11. Soybeans, mature seeds, sprouted, cooked, steamed 1.27g
12. Lentils, sprouted, raw 1.26g
13. Lentils, sprouted, cooked, stir-fried, without salt 1.24g
14. Lentils, sprouted, cooked, stir-fried, with salt 1.24g
15. Potatoes, au gratin, home-prepared from recipe using butter 1.14g
16. Potatoes, au gratin, home-prepared from recipe using margarine 1.14g
17. Drumstick leaves, raw 1.04g
18. Peas, mature seeds, sprouted, raw 1.02g
19. Potato pancakes 1.01g
20. Potato flour 0.93g

Highest Amount of glutamic acid per Serving

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

The food with the highest glutamic acid content per typical serving is Soybeans, green, raw which contains 6.22 g in 1.000 cup (or 256.00 g). For this serving the Energy content is 376.32 kcal (19% RDA), the Protein content is 33.15 g (59% RDA), the Total Fat content is 17.41 g (27% RDA) and the Carbohydrate content is 28.29 g (22% RDA).

Grams of glutamic acid in vegetables (per 100g)

The list below gives the total glutamic acid content in the top 100 items from the general description 'vegetables' each of which show the glutamic acid 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 glutamic acid 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 36 items. The highest amount of glutamic acid from the 36 raw items is in Soybeans, green, raw where the content is 2.43 g per 100g. The number of food items which are cooked are 45 items. The highest amount of glutamic acid from the 45 cooked items is in Soybeans, green, cooked, boiled, drained, with salt where the amount is 2.32 g per 100g. Comparing raw and cooked vegetables shows that cooking can change the levels of glutamic acid by 0.11 g in a 100g serving.

Nutritional Information Summary