Lysine is the limiting amino acid (the essential amino acid found in the
smallest quantity in the particular foodstuff) in most cereal grains, but is
plentiful in most pulses (legumes). Consequently, meals that combine cereal
grains and legumes, such as the Indian dal with rice, Middle Eastern hummus,
ful medames, falafel with pita bread, the Mexican beans with rice or
tortilla have arisen to provide complete protein in diets that are, by
choice or by necessity, vegetarian. A food is considered to have sufficient
lysine if it has at least 51 mg of lysine per gram of protein (so that the
protein is 5.1% lysine).[8]
Foods containing significant amounts of lysine include:
* Catfish, channel, farmed, raw: 9.19% of the protein is lysine.[9]
* Chicken, roasting, meat and skin, cooked, roasted: 8.11% of the
protein is lysine.[10]
* Beef, ground, 90% lean/10% fat, cooked: 8.31% of the protein is
lysine.[11]
* Soybean, mature seeds, raw: 7.42% of the protein is lysine.[12]
* Soybean, mature seeds, sprouts: 5.74% of the protein is lysine
(sprouting decreases the lysine content).[13]
* Winged Bean (aka Goa Bean or Asparagus Pea), mature seeds, raw: 7.20%
of the protein is lysine.[14]
* Lentil, pink, raw: 6.97% of the protein is lysine.[15]
* Lentil, sprouts, raw: 7.95% of the protein is lysine (sprouting
increases the lysine content).[16]
* Parmesan cheese, grated: 7.75% of the protein is lysine.[17]
* Azuki bean (adzuki beans), mature seeds, raw: 7.53% of the protein is
lysine.[18]
* Milk, non-fat: 7.48% of the protein is lysine.[19]
* Egg (food), whole, raw: 7.27% of the protein is lysine.[20]
* Pea, split, mature seeds, raw: 7.22% of the protein is lysine.[21]
* Kidney Bean, mature seeds, raw: 6.87% of the protein is lysine.[22]
* Chickpea, (garbanzo beans, bengal gram), mature seeds, raw: 6.69% of
the protein is lysine.[23]
* Navy Bean, mature seeds, raw: 5.73% of the protein is lysine.[24]
* Amaranth, grain, uncooked: 5.17% of the protein is lysine.[25]
Good sources of lysine are foods rich in protein such as soy, as well as
meat (specifically red meat, lamb, pork, and poultry), cheese (particularly
Parmesan), certain fish (such as cod and sardines), and eggs.[26]
-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Christoph Reuss
Sent: Sunday, November 07, 2010 2:03 PM
To: [email protected]
Subject: Re: [Futurework] Indian prejudice
> Could it not be possible that there was something else in the diet that
> would counter the affects of Amaranth
Only a rich source of lysine with very little arginine: Swiss Gruyère
cheese. But the Indians didn't make cheese...
> or, genetically, the peoples had
> developed resistance over the centuries of use?
Smallpox and Hanta are VIRUS infections...
Chris
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