Lysine
Lysine is an essential amino acid. Most cereals tend to be deficient in lysine, whereas legumes (peas, lentils) are rather rich in lysine. The word lysine comes from the Latin lysis, itself from the Greek λύσις , meaning a loosening or a rupture.
Abbreviations: Lys; K Formula: C6H14N2O2.Foods rich in lysine (in quantity per 100 g)
- Cheese, parmesan (3.31 g)
- Leavening agents, yeast (3.28 g)
- Seaweed, spirulina (3.03 g)
- Cheese, roquefort (1.85 g)
- Spices, mustard seed (1.84 g)
- Cheese, camembert (1.77 g)
- Lentils, pink or red (1.74 g)
- Spices, fenugreek seed (1.68 g)
- Cheese, ricotta (1.34 g)
- Seeds, hemp seed (1.28 g)
Foods rich in lysine (relatively to energy)
- Watercress, raw (12.18 mg/kcal)
- Mushrooms, brown (11.45 mg/kcal)
- Seaweed, spirulina (10.43 mg/kcal)
- Leavening agents, yeast (10.09 mg/kcal)
- Cheese, parmesan (8.43 mg/kcal)
- Spinach, cooked (7.91 mg/kcal)
- Cheese, ricotta (7.69 mg/kcal)
- Tofu, soft (7.07 mg/kcal)
- Lupins, mature seeds (6.99 mg/kcal)
- Cabbage, chinese (pak-choi) (6.85 mg/kcal)
Foods rich in lysine (relatively to target pattern)
- Mushrooms, brown (1.53)
- Onions, raw (1.38)
- Apricots, raw (1.37)
- Oranges, raw (1.30)
- Cheese, ricotta (1.29)
- Lotus root, cooked (1.27)
- Edamame, frozen (1.23)
- Leavening agents, yeast (1.18)
- Pumpkin, cooked (1.16)
- Apples, dried (1.15)
