The L-carnitine content in mushrooms, vegetables and fruits | |||
Food | %DM | mg/kg DM | Total carnitine in mg/100 g |
Oyster mushroom | 9 | 530.0 | 4.77 |
Chanterelle | 10 | 133.0 | 1.33 |
Avocado | 25 | 17.2 | 0.43 |
Carrot | 11 | 37.3 | 0.41 |
Cauliflower | 11 | 32.6 | 0.36 |
Cucumber | 4 | 44.5 | 0.18 |
Corn | 24 | 6.8 | 0.16 |
Guava | 20 | 8.2 | 0.16 |
Peas* | 24 | 5.9 | 0.14 |
Banana | 25 | 4.0 | 0.10 |
Apple | 15 | 2.9 | 0.04 |
Orange | 4 | 3.6 | 0.01 |
DM: dry matter; *probably they mean immature peas in the pod; Reference: Knüttel-Gustavsen & Harmeyer 2007 (Germany), DOI: 10.1016/j.foodchem.2007.01.058 | |||
For comparison, a beef steak would contain about 650 mg of total carnitine per kilogram.
Note that carnitine levels may be highly variable. Demarquoy et al. (2004, France) reported partly similar and partly quite divergent values.
For more information regarding carnitine see https://ods.od.nih.gov/factsheets/Carnitine-HealthProfessional/
"[...]Healthy children and adults do not need to consume carnitine from food or supplements because the liver and kidneys synthesize sufficient amounts to meet daily needs [...]" (https://ods.od.nih.gov/factsheets/Carnitine-HealthProfessional/).
