Proteins are made up of amino acids and different proteins contain different proportions of the various amino acids.
There are in all 23 amino acids in food proteins. Out of these, there are 10 that the human body cannot synthesize: arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophane and valine. These are, therefore, called essential amino acids.
The body must be supplied with the requisite amounts of these amino acids through food. The rest of the amino acids can be synthesized by the body from these.
Alanine – The main sources of alanine are alfalfa, celery, carrot, lettuce, cucumber, turnips, green pepper, spinach, plums, apples, guavas, grapes, oranges, almonds and strawberries.
Arginine – The main sources of arginine are alfalfa, carrots, green leafy vegetables, beetroots, cucumber, celery, lettuce, radishes and potatoes.
Aspartic acid – The main sources of aspartic acid are carrots, celery, radishes, cucumber, mint, tomatoes, turnips, lemons, grapefruit, apples, plums, pineapples, melons and almonds.
Cystine – The main sources of cystine are alfalfa, beetroots, carrots, cabbages, cauliflower, onions, garlic, apples, pineapples, raspberries, raisins.
Glutamic acid – The main sources of glutamic acid are carrots, turnips, cabbages, celery, beetroots, mint, lettuce, spinach and papaya.
Glycine – The main sources of glycine are carrots, turnips, celery, mint, alfalfa, spinach, garlic, potatoes, figs, oranges, raspberries, pomegranates, melons and almonds.
Histidine – The main sources of histidine are radishes, carrots, cucumber, beetroots, celery, garlic, onions, turnips, alfalfa, spinach, pineapples, apples, pomegranates and papaya.
Hydroxy glutamic acid – The main sources of hydroxyglutamic are carrots, mint, lettuce, spinach, tomatoes, grapes, raspberries, plums.
Hydroxy praline – The main sources of hydroxyl praline are carrots, lettuce, beetroots, turnips, cucumber, plums, cherries, figs, radishes, grapes, olives, pineapples, almonds and coconut.
Lodogorgoic acid – The main sources of lodogorgoic acid are carrots, celery, spinach, tomatoes, lettuce and pineapple.
Isoleucine – The main sources of isoleucine are papaya, olives, coconuts, almonds, apricots, pistachios and walnuts.
Leucine – The main sources of leucine are coconuts, almonds, apricots, papaya, olives, pistachios and walnuts.
Lysine – The main sources of lysine are carrots, cucumber, beetroots, mint, celery, spinach, turnips, alfalfa, germinates soyabeans, plums, pears, papaya, apple and grapes.
Methionine – The main sources are cabbages, garlic, cauliflower, pineapples and apples.
Norleucine
Phenylalanine – The main sources are carrots, beetroots, spinach, mint, tomatoes, pineapples and apples.
Proline – The main sources are carrots, beetroots, lettuce, turnips, cucumber, plums, cherries, figs, grapes, olive, oranges, pineapples, coconuts and almonds.
Serine – The main sources of serine are radishes, garlic, onion, carrots, beetroots, celery, cucumber, mint, spinach, cabbage, alfalfa, papaya, apples and pineapples.
Threonine – The main sources of threonine are carrots, green leafy vegetables, alfalfa and papaya.
Thyroxine – The main sources of thyroxine are carrots, celery, lettuce, turnips, spinach, tomatoes and pineapples.
Tryptophane – The main sources of tryptophane are beetroots, carrots, celery, spinach, alfalfa and turnips.
Tyrosine – The main sources are alfalfa, carrots, beetroots, cucumber, lettuce, mint, spinach, green pepper, plums, strawberries, cherries, apples, melons, figs and almonds.
Valine – The main sources are carrots, turnips, sweet gourd, celery, mint, beetroots, tomatoes, apples, pomegranates and almonds.
Disclaimer: This article is not meant to provide health advice and is for general information only. Always seek the insights of a qualified health professional before embarking on any health program.
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