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.
Foods rich in it (in quantity per 100 g)
- Cheese, parmesan (3 g)
- Leavening agents, yeast (3 g)
- Seaweed, spirulina (3 g)
- Cheese, roquefort (2 g)
- Spices, mustard seed (2 g)
- Cheese, camembert (2 g)
- Lentils, pink or red (2 g)
- Spices, fenugreek seed (2 g)
- Cheese, ricotta (1 g)
- Seeds, hemp seed (1 g)
- Seeds, pumpkin and squash seed kernels (1 g)
- Nuts, pistachio nuts (1 g)
- Natto (1 g)
- Soybeans, mature cooked (1 g)
- Cocoa, dry powder (1 g)
- Seeds, chia seeds (1 g)
- Cheese, mozzarella (1 g)
- Spices, poppy seed (1 g)
- Seeds, sunflower seed kernels (1 g)
- Peanuts, all types (1 g)
