Umami the Fifth Basic Taste: History of Studies on Receptor Mechanisms and Role as a Food Flavor

Table 1

Contents of umami substances in various foodstuffs [10].

Glutamate (mg/100 g)
Plant		Animal		Traditional foods
Kombu	1200–3400	Scallop	140	Anchovies	630–1440
Nori (seaweed)	1380	Kuruma shrimp	120	Cheese	300–1680
Tamarillo	470–1200	Sea urchin	100	Fish sauce	620–1380
Tomato	150–250	Short necked clam	90	Soy sauce	410–1260
Macambo	220	Crab	20–80	Green tea	220–670
Garlic	110	Egg yolk	50	Aged cured ham	340
Potato	30–100
Chinese cabbage	40–90
Carrot	40–80
Onion	20–50
		5′-Inosinate (mg/100 g)		5′-Guanylate (mg/100 g)
		Dried bonito	470–800	Dried shiitake	150
		Dried sardine	350–800	Enoki (cooked)	50
		Yellowtail	410–470	Dried morel	40
		Sardine	420	Dried porcini	10
		Sea bream	180–400
		Tuna	250–360
		Chicken	230
		Pork	230
		Beef	80

Relative to cacao plant.
Relative to tomato.