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Arginine Content of Foods

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Food NameArginine
Butter, salted0.031
Butter, whipped, with salt0.031
Butter oil, anhydrous0.010
Cheese, blue0.711
Cheese, brick0.874
Cheese, brie0.735
Cheese, camembert0.701
Cheese, caraway0.952
Cheese, cheddar0.941
Cheese, cheshire0.883
Cheese, colby0.898
Cheese, cottage, creamed, large or small curd0.497
Cheese, cottage, creamed, with fruit0.485
Cheese, cottage, nonfat, uncreamed, dry, large or small curd0.462
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  • Abbreviations: g = gram, mg = milligram, mcg = microgram, kcal = kilocalorie, kJ = kilojoule.






Amino Acids

Amino acids are organic compounds that combine to form proteins. Amino acids and proteins are the building blocks of life. When proteins are digested, amino acids are left. The human body needs a number of amino acids to break down food. Amino acids need to be eaten in large enough amounts for optimal health.

Amino acids are classified into three groups:

  • Essential: Essential amino acids cannot be made by the body, and must be supplied by food.
    The nine essential amino acids are: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
  • Nonessential: Nonessential amino acids are made by the body from essential amino acids or in the normal breakdown of proteins.
    They include: alanine, asparagine, aspartic acid, and glutamic acid.
  • Conditional: Conditional amino acids are usually not essential, except in times of illness and stress.
    They include: arginine, cysteine, glutamine, tyrosine, glycine, ornithine, proline, and serine.

Arginine

information from the National Institutes of Health

Arginine (or L-arginine, in this discussion) is a conditional amino acid. It is obtained from the diet and is necessary for the body to make proteins. L-arginine is found in red meat, poultry, fish, and dairy products. It can also be made in a laboratory and used as medicine.

L-arginine is used for heart and blood vessel conditions including congestive heart failure (CHF), chest pain, high blood pressure, and coronary artery disease. L-arginine is also used for recurrent pain in the legs due to blocked arteries (intermittent claudication), decreased mental capacity in the elderly (senile dementia), erectile dysfunction (ED), and male infertility.

Some people use L-arginine for preventing the common cold, improving kidney function after a kidney transplant, high blood pressure during pregnancy (pre-eclampsia), improving athletic performance, boosting the immune system, and preventing inflammation of the digestive tract in premature infants.

L-arginine is used in combination with a number of over-the-counter and prescription medications for various conditions. For example, L-arginine is used along with ibuprofen for migraine headaches; with conventional chemotherapy drugs for treating breast cancer; with other amino acids for treating weight loss in people with AIDS; and with fish oil and other supplements for reducing infections, improving wound healing, and shortening recovery time after surgery.

Some people apply L-arginine to the skin to speed wound healing and for increasing blood flow to cold hands and feet, especially in people with diabetes. It is also used as a cream for sexual problems in both men and women.

Difference between Arginine and L-Arginine

While there is technically a distinction, in common usage, they're the same substance. The only arginine in your food and in your body is L-arginine, therefore, in the context of discussing human physiology, "arginine" is always taken to mean "L-arginine."

Use of Arginine

effectiveness based on scientific evidence rated by Natural Medicines Comprehensive Database

Arginine is possibly effective for:

  • Improving recovery after surgery. Taking L-arginine with ribonucleic acid (RNA) and eicosapentaenoic acid (EPA) before surgery or afterwards seems to help reduce the recovery time, reduce the number of infections, and improve wound healing after surgery.
  • Congestive heart failure. Taking L-arginine along with usual treatment seems to help eliminate extra fluids that are a problem in congestive heart failure. But taking L-arginine doesn’t always improve exercise tolerance or quality of life. L-arginine should not be used instead of the usual treatments ordered by a healthcare provider.
  • Chest pain associated with coronary artery disease (angina pectoris). Taking L-arginine seems to decrease symptoms and improve exercise tolerance and quality of life in people with angina. But L-arginine doesn’t seem to improve the disease itself.
  • Bladder inflammation. Taking L-arginine seems to improve symptoms, but it may take up to three months of treatment to see improvement.
  • Wasting and weight loss in people with HIV/AIDS, when used with hydroxymethylbutyrate (HMB) and glutamine. This combination seems to increase body weight, particularly lean body mass, and improve the immune system.
  • Preventing loss of effect of nitroglycerin in people with angina pectoris.
  • Problems with erections of the penis (erectile dysfunction).
  • Improving kidney function in kidney transplant patients taking cyclosporine.
  • Preventing inflammation of the digestive tract in premature infants.
  • Cramping pain and weakness in the legs associated with blocked arteries (intermittent claudication).

Our Protein and Amino Acid Online Databases

See our most complete directory of Protein and Amino Acid Online Databases with nutrient databases from the US, UK, Canada, France, Italy, Sweden, Switzerland, etc.

Arginine Rich Foods

List of foods highest in arginine content. Arginine content is in grams per 100 grams of food weight.



Arginine
Food Name

7.44
Seeds, sesame flour, low-fat

6.73
Seeds, cottonseed flour, low fat (glandless)

6.70
Soy protein isolate, PROTEIN TECHNOLOGIES INTERNATIONAL, SUPRO

6.67
Soy protein isolate, potassium type, crude protein basis

6.67
Soy protein isolate

6.67
Soy protein isolate, potassium type

6.63
Seeds, cottonseed meal, partially defatted (glandless)

6.62
Gelatins, dry powder, unsweetened

6.50
Soy protein isolate, PROTEIN TECHNOLOGIES INTERNATIONAL, ProPlus

6.24
Peanut flour, defatted

5.98
Seeds, sesame flour, partially defatted

5.53
Seeds, cottonseed flour, partially defatted (glandless)

5.35
Seeds, pumpkin and squash seed kernels, dried

5.28
Seeds, pumpkin and squash seed kernels, roasted, with salt added

5.28
Seeds, pumpkin and squash seed kernels, roasted, without salt

5.07
Seeds, sunflower seed flour, partially defatted

4.94
Mollusks, whelk, unspecified, cooked, moist heat

4.92
Egg, white, dried, stabilized, glucose reduced

4.90
Seeds, watermelon seed kernels, dried

4.86
Nuts, butternuts, dried

4.84
Snacks, pork skins, plain

4.81
Egg, white, dried, powder, stabilized, glucose reduced

4.78
Gelatin desserts, dry mix, reduced calorie, with aspartame, no added sodium

4.78
Gelatin desserts, dry mix, reduced calorie, with aspartame, added phosphorus, potassium, sodium,

vitamin C

4.66
Seal, bearded (Oogruk), meat, dried (Alaska Native)

4.64
Soy protein concentrate, produced by acid wash

4.64
Soy protein concentrate, crude protein basis (N x 6.25), produced by acid wash

4.64
Soy protein concentrate, produced by alcohol extraction


Arginine
Food Name

4.57
Seeds, sesame flour, high-fat

4.55
Snacks, pork skins, barbecue-flavor

4.49
Egg, white, dried, flakes, stabilized, glucose reduced

4.41
Egg, white, dried

4.40
Seeds, cottonseed kernels, roasted (glandless)

4.15
Seaweed, spirulina, dried

4.04
Peanut flour, low fat

3.88
Lupins, mature seeds, raw

3.85
Seeds, safflower seed meal, partially defatted

3.84
Whale, beluga, meat, dried (Alaska Native)

3.76
Fish, cod, Atlantic, dried and salted

3.65
Soy flour, defatted, crude protein basis (N x 6.25)

3.65
Soy flour, defatted

3.62
Nuts, walnuts, black, dried

3.61
Soy flour, low-fat, crude protein basis (N x 6.25)

3.61
Fish, whitefish, dried (Alaska Native)

3.52
Seal, bearded (Oogruk), meat, partially dried (Alaska Native)

3.49
Soy meal, defatted, raw, crude protein basis (N x 6.25)

3.49
Soy meal, defatted, raw

3.40
Sea lion, Steller, liver (Alaska Native)

3.37
Spices, garlic powder

3.35
Peanuts, spanish, oil-roasted, with salt

3.35
Peanuts, spanish, oil-roasted, without salt

3.25
Seeds, sesame seed kernels, dried (decorticated)

3.25
Peanuts, all types, oil-roasted, with salt

3.25
Peanuts, all types, oil-roasted, without salt

3.23
Peanuts, valencia, oil-roasted, without salt

3.23
Peanuts, valencia, oil-roasted, with salt

3.19
Tofu, dried-frozen (koyadofu)

3.19
Tofu, dried-frozen (koyadofu), prepared with calcium sulfate

3.15
Soybeans, mature seeds, raw


Arginine
Food Name

3.13
Peanuts, spanish, raw

3.12
Meat extender

3.10
Smelt, dried (Alaska Native)

3.09
Peanuts, virginia, oil-roasted, without salt

3.09
Peanuts, virginia, oil-roasted, with salt

3.09
Egg, whole, dried

3.09
Peanuts, all types, raw

3.08
Egg, whole, dried, stabilized, glucose reduced

3.07
Soybeans, mature seeds, dry roasted

3.05
Seeds, pumpkin and squash seeds, whole, roasted, without salt

3.05
Seeds, pumpkin and squash seeds, whole, roasted, with salt added

3.01
Peanuts, virginia, raw

3.00
Peanuts, valencia, raw

2.97
Nuts, mixed nuts, oil roasted, with peanuts, without salt added

2.97
Nuts, mixed nuts, oil roasted, with peanuts, lightly salted

2.97
Nuts, mixed nuts, oil roasted, with peanuts, with salt added

2.83
Peanuts, all types, dry-roasted, without salt

2.83
Peanuts, all types, dry-roasted, with salt

2.73
USDA Commodity, Peanut Butter, smooth

2.73
Soybeans, mature seeds, roasted, no salt added

2.73
Soybeans, mature seeds, roasted, salted

2.73
Peanut butter, chunk style, with salt

2.73
Peanut butter, chunk style, without salt

2.72
Peanut butter, smooth style, without salt

2.72
Peanut butter, smooth style, with salt

2.70
Soy flour, full-fat, roasted

2.70
Soy flour, full-fat, roasted, crude protein basis (N x 6.25)

2.68
Seeds, sesame butter, paste

2.68
Soy flour, full-fat, raw

2.68
Soy flour, full-fat, raw, crude protein basis (N x 6.25)

2.66
Seeds, sesame butter, tahini, from unroasted kernels (non-chemically removed seed coat)


Arginine
Food Name

2.64
Seeds, sesame butter, tahini, from raw and stone ground kernels

2.63
Seeds, sesame seeds, whole, dried

2.52
Seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)

2.52
Seeds, sesame seeds, whole, roasted and toasted

2.52
Seeds, sesame seed kernels, toasted, with salt added (decorticated)

2.52
Seeds, sesame meal, partially defatted

2.52
Seeds, sesame seed kernels, toasted, without salt added (decorticated)

2.51
Pork, cured, bacon, cooked, microwaved

2.48
Nuts, almonds, blanched

2.48
Pork, cured, bacon, cooked, broiled, pan-fried or roasted

2.47
Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled

2.47
Mollusks, whelk, unspecified, raw

2.47
Spices, fenugreek seed

2.46
Nuts, almonds, oil roasted, without salt added

2.46
Nuts, almonds, oil roasted, with salt added

2.46
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0" fat, select, cooked, grilled

2.45
Nuts, almonds

2.44
Nuts, almonds, dry roasted, with salt added

2.44
Nuts, almonds, dry roasted, without salt added

2.41
Nuts, pine nuts, dried

2.41
Broadbeans (fava beans), mature seeds, raw

2.40
Seeds, sunflower seed kernels, dried

2.40
Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium

2.40
Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat, select, cooked, grilled

2.39
Egg Mix, USDA Commodity

2.38
Nuts, almond butter, plain, without salt added

2.38
Nuts, almond butter, plain, with salt added

2.37
Mollusks, cuttlefish, mixed species, cooked, moist heat

2.36
Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed to 0" fat, select, cooked,

2.35
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, cooked, braised

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