Glycine Foods high in glycine and how much you need · Amino acids

Q: What does glycine do for the body?

Glycine is an important amino acid that plays a key role in the production of essential proteins and enzymes.

Q: How much glycine do I need?

No recommended dietary allowances (RDA) are established for non-essential amino acids, as they can be synthesized by the body. However, it is important to consume adequate amounts of protein-containing foods to ensure sufficient overall protein intake. This ensures that the body has the necessary building blocks to produce non-essential amino acids as needed.

Q: How do vegans get their glycine intake?

Vegans can obtain non-essential amino acids by consuming a variety of plant-based protein sources. While non-essential amino acids can be synthesized by the body, it is still crucial to ensure adequate protein intake to provide the necessary building blocks. Plant-based foods such as legumes, lentils, tofu, tempeh, quinoa, nuts, seeds, and whole grains are excellent sources of protein for vegans. By including a diverse range of these protein-rich foods in their diet, vegans can meet their protein needs and ensure their bodies have enough building blocks to synthesize non-essential amino acids effectively.

Glycine is a non-essential amino acid that is used by the body to build proteins. It is involved in many essential bodily functions, including the production of different molecules.

Most in a serving: Pork, ears

There's no official daily target for glycine.

Among plant foods, pea, green, split, mature seeds; soy mince and soy protein concentrate, 58% protein have the most glycine per serving. Among animal foods, the most are in pork, ears; hake, hoki and skyr, <0.5% fat.

Plant sources

Also high in it

Are you getting enough glycine?

Knowing where glycine comes from is one part of the puzzle. Nutriely adds it up across your day against your own targets, shows which foods it came from and how it fits with every other nutrient.

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Foods highest in glycine

Ranked from 976 foods in our catalog, one entry per food.

1

Pork, ears, frozen, raw 3.7 g

serving (85 g) · Offal dishes
2

Chicken strips 2 g

medium portion (200 g) · Chicken and other birds
3

Veal, liver, cooked, braised 1.9 g

serving (85 g) · Offal dishes
4

Hake, hoki, raw 1.9 g

serving (110 g) · Fish
5

Beef sirloin 1.7 g

serving (110 g) · Steaks and chops
6

Lutefish 1.7 g

serving (85 g) · Fish
7

Beef tenderloin 1.7 g

serving (110 g) · Steaks and chops
8

Pork knuckle, ham hock 1.6 g

serving (110 g) · Steaks and chops
9

Gelatin 1.5 g

envelope (7 g) · Miscellaneous ingredients
10

Trout 1.5 g

serving (110 g) · Fish
11

Mollusks, scallop, (bay and sea), cooked, steamed 1.5 g

serving (85 g) · Crustaceans and molluscs
12

Pheasant, cooked, total edible 1.5 g

serving (85 g) · Chicken and other birds
13

Lamb, spleen, cooked, braised 1.5 g

serving (85 g) · Offal dishes
14

Chicken breast, fried 1.4 g

serving (85 g) · Chicken and other birds
15

Lobster 1.4 g

serving (110 g) · Crustaceans and molluscs
16

Shrimp 1.3 g

serving (110 g) · Crustaceans and molluscs
17

Pork and beef, canned 1.2 g

serving (85 g) · Meat products
18

Salami, light, 15% fat 0.92 g

serving (55 g) · Cold cuts, sausages
19

Pea, green, split, mature seeds 0.91 g

serving (90 g) · Pulses
20

Soy mince 0.85 g

serving (35 g) · Pulse products
21

Redfish, rosefish, frozen 0.82 g

serving (110 g) · Fish products
22

Salmon in oil, canned 0.78 g

serving (85 g) · Fish products
23

Bean, yellow, mature 0.77 g

serving (90 g) · Pulses
24

Soy protein concentrate, 58% protein 0.74 g

serving (30 g) · Miscellaneous ingredients
25

Chicken nuggets, deep-fried, lactose-free 0.71 g

serving (85 g) · Poultry dishes
26

Soy bean, boiled 0.69 g

serving (90 g) · Pulses
27

Amaranth flakes 0.65 g

serving (40 g) · Flour
28

Pumpkin seed 0.64 g

serving (30 g) · Nuts, seeds and dried fruits
29

Amaranth grain, cooked 0.64 g

serving (140 g) · Rice
30

Tofu, firm (with calcium sulfate) 0.62 g

serving (85 g) · Pulse products
31

Pulled oats 0.6 g

serving (40 g) · Pulse products
32

Seitan 0.59 g

serving (85 g) · Miscellaneous ingredients
33

Macaroni, boiled 0.59 g

serving (140 g) · Pasta
34

Spaghetti, boiled 0.59 g

serving (140 g) · Pasta
35

Herring, salted 0.57 g

serving (85 g) · Fish products
36

Peanut butter 0.53 g

serving (32 g) · Condiments
37

Sunflower seed 0.51 g

serving (30 g) · Nuts, seeds and dried fruits
38

Amaranth flour 0.49 g

serving (30 g) · Flour
39

Almond 0.49 g

serving (30 g) · Nuts, seeds and dried fruits
40

Buckwheat 0.46 g

serving (45 g) · Rice
41

Almond butter 0.46 g

serving (32 g) · Condiments
42

Rice, wholegrain, boiled 0.46 g

serving (140 g) · Rice
43

Tahini, sesami seed butter 0.45 g

serving (30 g) · Condiments
44

Turkey cold cuts 0.41 g

serving (55 g) · Cold cuts, meat
45

Frankfurter, fried without fat 0.41 g

serving (55 g) · Sausages
46

Seeds, cottonseed flour, low fat (glandless) 0.36 g

serving (15 g) · Flour
47

Skyr, <0.5% fat 0.36 g

serving (170 g) · Quark
48

Cheese, cheddar type, 34% fat 0.34 g

serving (55 g) · Cheese, ripened cheese
49

Pasta, wheat germ pasta 0.31 g

serving (55 g) · Pasta
50

Sausage, ring bologna, fried without fat 0.31 g

serving (28 g) · Sausages

Learn about glycine

What does glycine do for the body?

Glycine is an important amino acid that plays a key role in the production of essential proteins and enzymes.

How much glycine do I need?

No recommended dietary allowances (RDA) are established for non-essential amino acids, as they can be synthesized by the body. However, it is important to consume adequate amounts of protein-containing foods to ensure sufficient overall protein intake. This ensures that the body has the necessary building blocks to produce non-essential amino acids as needed.

How do vegans get their glycine intake?

Vegans can obtain non-essential amino acids by consuming a variety of plant-based protein sources. While non-essential amino acids can be synthesized by the body, it is still crucial to ensure adequate protein intake to provide the necessary building blocks. Plant-based foods such as legumes, lentils, tofu, tempeh, quinoa, nuts, seeds, and whole grains are excellent sources of protein for vegans. By including a diverse range of these protein-rich foods in their diet, vegans can meet their protein needs and ensure their bodies have enough building blocks to synthesize non-essential amino acids effectively.

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