|
Food |
Dry matter (% of WW) |
Free beta-alanine |
|
|
(mg/kg DM) |
(mg/100 g WW) |
||
|
Soya bean |
96.2 |
69.3 |
6.67 |
|
Pistachio |
96.2 |
23.3 |
2.24 |
|
Peanut |
96.9 |
16.7 |
1.62 |
|
Potato |
21.0 |
46.0 |
0.97 |
|
Wheat flour |
95.1 |
4.0 |
0.38 |
|
Sweet potato |
22.9 |
12.2 |
0.28 |
|
White rice |
90.7 |
2.4 |
0.22 |
|
Corn |
18.3 |
9.9 |
0.18 |
|
DM: dry matter; WW: wet weight; based on Hou et al. 2019 |
|||
Note that these beta-alanine levels only refer to free beta-alanine measured. There might be additional peptide-bound bete-alanine or "beta-alanine donors" in plants, but these were not measured. I'm assuming all of the food samples were uncooked.
