Glutamine dietary sources

Dietary sources rich in glutamine include all foods that are rich in protein, particularly milk protein and meats. Three ounces (85 g) of meat, chicken, or fish contains 3 to 4 g of glutamine. Plant foods such as spinach, parsley, and cabbage are also sources of glutamine. Table 14.2 provides some examples of food sources of... 

Steijns, J. 1996. Dietary proteins as the source of new health promoting bio-active peptides with special attention to glutamine peptide. Food Technol. Eur. 3, 80-84. 

An overwhelming majority of foods contain AA, either in the free form (e.g., fruit juice) or in the form of protein (partially hydrolyzed or intact). Proteins are polymers of AA, and as such, represent the principal source of dietary AA for humans when enzymatically digested to liberate their constituents A A. Consequently, the determination of the AA content in food is important in a number of applications that include food as the sole source of nutrition (e.g., infant formula), prescribed fortified nutritional products (e.g., product enriched with glutamine), the verification of the absence of an specific AA in certain inborn errors of metabolism (e.g., phenylalaline in phenylketoneurea), as well as for regulatory concerns. 

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