Tryptophan in Meat By-Products
List of meat by-products with a high tryptophan content.
| № | The amount of | Percent Daily Value (DV) per 100 g | |
|---|---|---|---|
| 1 | Pork pancreas | 0.63g | 78.8% |
| 2 | Beef liver | 0.37g | 46.3% |
| 3 | Pork liver | 0.37g | 46.3% |
| 4 | Pork kidneys | 0.33g | 41.3% |
| 5 | Pork spleen | 0.29g | 36.3% |
| 6 | Pork tongue | 0.28g | 35% |
| 7 | Pork heart | 0.27g | 33.8% |
| 8 | Beef lungs | 0.19g | 23.8% |
| 9 | Pork brain | 0.16g | 20% |
| 10 | Pork lungs | 0.15g | 18.8% |
| 11 | Beef brain | 0.1g | 12.5% |
| 12 | Pork tail | 0.1g | 12.5% |
| 13 | Pig's ears | 0.03g | 3.8% |
| 14 | Beef tripe | 0g | 0% |
| 15 | Beef tongue | 0g | 0% |
| 16 | Beef heart | 0g | 0% |
| 17 | Beef kidney | 0g | 0% |
| 18 | Pork stomach | 0g | 0% |
| 19 | Pork chitterlings | 0g | 0% |
| 20 | Pig's feet | 0g | 0% |