Tryptophan Rich Pork

Welcome to the list of the top 100 pork highest in tryptophan content. Where the amount of tryptophan ranges from 0.63 g to 0.29 g per 100g. The top pork is Pork, fresh, variety meats and by-products, pancreas, cooked, braised with the highest tryptophan content, which in 100g contains 0.63 g of tryptophan.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Pork, fresh, variety meats and by-products, pancreas, cooked, 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 Pork, fresh, variety meats and by-products, pancreas, cooked, braised, which is the top of the pork list for tryptophan content in your diet, the amount of Energy is 219.00 kcal (11% RDA), the amount of Protein is 28.50 g (51% RDA), the amount of Total Fat is 10.80 g (17% 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 Pork, fresh, variety meats and by-products, pancreas, cooked, braised from the list of pork.

Top Twenty List - Highest tryptophan Content per 100g

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

1. Pork, fresh, variety meats and by-products, pancreas, cooked, braised 0.63g
2. Pork, cured, bacon, cooked, microwaved 0.46g
3. Pork, fresh, variety meats and by-products, pancreas, raw 0.41g
4. Pork, cured, bacon, pre-sliced, cooked, pan-fried 0.41g
5. Pork, ground, 96% lean / 4% fat, cooked, pan-broiled 0.41g
6. Pork, fresh, loin, tenderloin, separable lean only, cooked, broiled 0.39g
7. Pork, ground, 96% lean / 4% fat, cooked, crumbles 0.39g
8. Pork, fresh, loin, tenderloin, separable lean and fat, cooked, broiled 0.38g
9. Pork, fresh, leg (ham), whole, separable lean only, cooked, roasted 0.37g
10. Pork, fresh, loin, center rib (chops), boneless, separable lean only, cooked, broiled 0.37g
11. Pork, fresh, composite of trimmed retail cuts (loin and shoulder blade), separable lean only, cooked 0.37g
12. Pork, fresh, loin, center rib (roasts), boneless, separable lean only, cooked, roasted 0.37g
13. Pork, fresh, loin, sirloin (chops), bone-in, separable lean only, cooked, braised 0.37g
14. Pork, fresh, spareribs, separable lean and fat, cooked, braised 0.37g
15. Pork, Leg sirloin tip roast, boneless, separable lean and fat, cooked, braised 0.37g
16. Pork, fresh, variety meats and by-products, liver, cooked, braised 0.37g
17. Pork, fresh, loin, whole, separable lean only, cooked, braised 0.36g
18. Pork, fresh, loin, whole, separable lean only, cooked, broiled 0.36g
19. Pork, fresh, loin, whole, separable lean only, cooked, roasted 0.36g
20. Pork, fresh, loin, top loin (chops), boneless, separable lean only, cooked, pan-fried 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 Pork, fresh, variety meats and by-products, pancreas, cooked, braised which contains 0.54 g in 3.000 oz (or 85.00 g). For this serving the Energy content is 186.15 kcal (9% RDA), the Protein content is 24.23 g (43% RDA), the Total Fat content is 9.18 g (14% RDA) and the Carbohydrate content is 0 g.

Grams of tryptophan in pork (per 100g)

The list below gives the total tryptophan content in the top 100 items from the general description 'pork' 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 3 items. The highest amount of tryptophan from the 3 raw items is in Pork, fresh, variety meats and by-products, pancreas, raw where the content is 0.41 g per 100g. The number of food items which are cooked are 95 items. The highest amount of tryptophan from the 95 cooked items is in Pork, fresh, variety meats and by-products, pancreas, cooked, braised where the amount is 0.63 g per 100g. Comparing raw and cooked pork shows that cooking can change the levels of tryptophan by 0.22 g in a 100g serving.

Nutritional Information Summary