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Fish and Meats High in Lysine

Table: Top 10 fish and fish products high in lysine content.

RankLysine food sourcesLysine content (g/100g of edible food portion)
1 Cod, Atlantic, dried and salted 5.77
2 Mollusks, whelk, unspecified, cooked, moist heat 2.93
3 Fish, sturgeon, mixed species, smoked 2.87
4 Tuna, yellowfin, fresh, cooked, dry heat 2.75
5 Tuna, fresh, bluefin, cooked, dry heat 2.75
6 Fish, yellowtail, mixed species, cooked, dry heat 2.73
7 Tuna, light, canned in oil, drained solids 2.68
8 Tuna, light, canned in oil, without salt, drained solids 2.68
9 Anchovy, european, canned in oil, drained solids 2.65
10 Tuna, skipjack, fresh, cooked, dry heat 2.59

 

Table: Top 29 meat products (beef, poultry, lamb, pork) high in lysine content.

RankLysine food sourcesLysine content (g/100g of edible food portion)
1 Beef, round, top round, separable lean only, trimmed to 1/4" fat, all grades, cooked, braised 3.05
2 Beef, round, top round, separable lean and fat, trimmed to 0" fat, select, cooked, braised 2.96
3 Game meat, beaver, cooked, roasted 3.24
4 Lamb, domestic, shoulder, arm, separable lean only, trimmed to 1/4" fat, choice, cooked, braised 3.14
5 Game meat, bison, chuck, shoulder clod, separable lean only, 3-5 lb roast, cooked, braised 3.13
6 Veal, leg (top round), separable lean only, cooked, braised 3.03
7 Lamb, Australian, imported, fresh, shoulder, arm, separable lean only, trimmed to 1/8" fat, cooked, braised 3.02
8 Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade), separable lean only, cooked, braised 3.01
9 Veal, leg (top round), separable lean and fat, cooked, braised 2.98
10 Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4" fat, cooked, braised 2.98
11 Veal, shoulder, arm, separable lean only, cooked, braised 2.94
12 Game meat, deer, shoulder clod, separable lean only, 3-5 lb roast, cooked, braised 2.91
13 Pork, cured, bacon, cooked, microwaved 3.20
14 Pork, cured, bacon, cooked, broiled, pan-fried or roasted 3.18
15 Pork, cured, bacon, cooked, pan-fried 3.18
16 Pork, cured, bacon, cooked, broiled, pan-fried or roasted, reduced sodium 3.07
17 Pork, cured, bacon, cooked, baked 2.96
18 Pork, fresh, shoulder, arm picnic, separable lean only, cooked, braised 2.90
19 Pork, fresh, loin, center loin (chops), bone-in, separable lean only, cooked, pan-fried 2.89
20 Pork, fresh, loin, sirloin (chops), boneless, separable lean only, cooked, broiled 2.80
21 Pork, fresh, leg (ham), rump half, separable lean only, cooked, roasted 2.78
22 Pork, fresh, loin, sirloin (chops), boneless, separable lean and fat, cooked, broiled 2.75
23 Turkey, fryer-roasters, wing, meat only, cooked, roasted 2.91
24 Turkey, fryer-roasters, light meat, meat only, cooked, roasted 2.85
25 Chicken, broilers or fryers, breast, meat only, cooked, fried 2.84
26 Turkey, fryer-roasters, breast, meat only, cooked, roasted 2.83
27 Turkey, all classes, light meat, cooked, roasted 2.82
28 Chicken, stewing, light meat, meat only, cooked, stewed 2.81
29 Turkey, fryer-roasters, meat only, cooked, roasted 2.79

 


References:
Alan R Gaby (2006). Natural remedies for Herpes simplex. Alternative Med Rev., 11(2):93-101.

Anonymous (2007). Does lysine treat cold sores? Harvard Womens Health Watch., 14(7):8.

Anonymous (2007). L-lysine. Alternative Med Rev.12(2):169-72.

Daniel Tomé and Cécile Bos (2007). Lysine Requirement through the Human Life Cycle. J. Nutrition. 137:1642S-1645S.

FAO. Principles OF Etimating Protein Requirements. Retrieved Feb 2011.

Robert N Rubey (2010). Could lysine supplementation prevent Alzheimer’s dementia? A novel hypothesis. Neuropsychiatr Dis Treat. 6:707–710.

Lysine data source: USDA National Nutrient Database for Standard Reference, Release 20 (2007).