Content of Glutamate and 5’-Ribonucleotides in Different Foods

Tables 3 to 11 list the content of bound and free glutamate, as well as of 5’-ribonucleotides, in a variety of raw ingredients and prepared products. The data is drawn from a number of sources, and it should be stressed that there can be considerable variation in currently available values for the same foodstuff. In addition, the content of these substances can, to a large extent, depend on the specifics of a given sample, such as the species, place of origin, degree of ripeness, storage conditions, and so forth. Regrettably, there is often no information in the technical and scientific literature regarding certain raw ingredients or processed foods.