Agriculture Reference
In-Depth Information
Table 4.1
Levels of glutamic acid, 5′-inosine monophosphate (IMP), 5′-guanosine monophosphate (GMP) and 5′-adenosine monophosphate (AMP)
in foods (mg/100 g food)
Food category
Food
Reference
Glutamic acid (free)
IMP
GMP
AMP
Seaweed
Japanese kombu (
Laminaria
japonica
) dried
1
730
ND
ND
ND
Irish kombu (
Laminaria digitata
)
dried
1
220
ND
ND
ND
Irish dulse (
Palmaria palmate
)
dried
1
70
ND
ND
ND
Makombu kelp (
Lamineria
japonice
)
2
1608
NA
NA
NA
Wakame (
Undaria pinnetifi da
)
2
9
NA
NA
NA
Nori (dried lever)
2
1378
NA
NA
NA
Japanese Wakame (
Undaria
pinnatifi da
) dried
1
20
ND
ND
ND
Irish Wakame (
Undaria
pinnatifi da
) dried
1
2
ND
ND
ND
Soy sauce
China
3
926
NA
NA
NA
Japan
3
782
NA
NA
NA
Korea
3
1264
NA
NA
NA
Philippines
3
412
NA
NA
NA
Fermented
beans
Natto (non-salted soy beans,
Japan)
3
136
0
0
NA
Daw dawa (non-salted soy beans,
West Africa)
3
965
NA
NA
NA
Soumbara (non-salted locust beans,
West Africa)
3
1700
NA
NA
NA
Douchi (salted soy bean paste,
China)
3
476 and 1080
0
8 and 0
NA
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