Valine Rich Vegetables

Welcome to the list of the top 100 vegetables highest in valine content. Where the amount of valine ranges from 0.73 g to 0.15 g per 100g. The top vegetable is Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt with the highest valine content, which in 100g contains 0.73 g of valine.

Our proprietary nutritional density score gives a nutritional value out of 100 based on 9 different vitamins, minerals and macro nutrients. Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt has a nutritional value score of 17.00 out of 100.

Other important and valine related nutrients are Energy, Protein, Total Fat and Carbohydrate. For this 100g serving for Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt, which is the top of the vegetables list for valine content in your diet, the amount of Energy is 125.00 kcal (6% RDA), the amount of Protein is 13.10 g (23% RDA), the amount of Total Fat is 7.10 g (11% RDA) and the amount of Carbohydrate is 9.40 g (7% 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 valine content in Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt from the list of vegetables.

Top Twenty List - Highest valine Content per 100g

Below is a basic list for valine 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, mature seeds, sprouted, cooked, stir-fried, with salt 0.73g
2. Soybeans, mature seeds, sprouted, raw 0.62g
3. Soybeans, mature seeds, sprouted, cooked, stir-fried 0.62g
4. Drumstick leaves, raw 0.61g
5. Winged bean tuber, raw 0.60g
6. Soybeans, green, raw 0.58g
7. Soybeans, green, cooked, boiled, drained, with salt 0.55g
8. Soybeans, green, cooked, boiled, drained, without salt 0.55g
9. Spinach souffle 0.51g
10. Lima beans, immature seeds, cooked, boiled, drained, with salt 0.43g
11. Lima beans, immature seeds, raw 0.43g
12. Lima beans, immature seeds, cooked, boiled, drained, without salt 0.43g
13. Mushrooms, portabella, grilled 0.41g
14. Soybeans, mature seeds, sprouted, cooked, steamed, with salt 0.40g
15. Soybeans, mature seeds, sprouted, cooked, steamed 0.40g
16. Seaweed, laver, raw 0.40g
17. Lentils, sprouted, raw 0.40g
18. Lentils, sprouted, cooked, stir-fried, with salt 0.39g
19. Lentils, sprouted, cooked, stir-fried, without salt 0.39g
20. Potato pancakes 0.37g

Highest Amount of valine per Serving

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

The food with the highest valine content per typical serving is Soybeans, green, raw which contains 1.48 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 valine in vegetables (per 100g)

The list below gives the total valine content in the top 100 items from the general description 'vegetables' each of which show the valine 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 valine 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 38 items. The highest amount of valine from the 38 raw items is in Soybeans, mature seeds, sprouted, raw where the content is 0.62 g per 100g. The number of food items which are cooked are 47 items. The highest amount of valine from the 47 cooked items is in Soybeans, mature seeds, sprouted, cooked, stir-fried, with salt where the amount is 0.73 g per 100g. Comparing raw and cooked vegetables shows that cooking can change the levels of valine by 0.11 g in a 100g serving.

Nutritional Information Summary