Table 2.
L-carnitine raw food contents in mg for 100 g [2].
| Beef | |
| Steak | 65.0 |
| Ground | 87.5 |
| Tenderloin | 78.6 |
| T-Bone | 84.2 |
| Loin | 64.6 |
| Chicken | |
| Liver | 94.0 |
| Meat | 10.4 |
| Wing Meat | 10.0 |
| Turkey meat | 21.2 |
| Lamb Chop | 40.5 |
| Pork | |
| Shoulder | 21.1 |
| Ham | 53.5 |
| White Ham | 33.5 |
| Sausage | 7.1 |
| Veal | |
| Shoulder | 78.2 |
| Sirloin | 132.8 |
| Milk | |
| 2% fat | 2.9 |
| 4% fat | 2.3 |
| Butter | 1.3 |
| Cheese | |
| Camembert | 14.4 |
| Gruyere | 6.5 |
| Feta | 1.8 |
| Goat cheese | 15.3 |
| Mozzarella | 0.3 |
| Parmesan | 0.7 |
| Yogurt | |
| Regular | 12.2 |
| 0% fat | 12.5 |
| Egg | |
| White | 0.3 |
| Yolk | 0.8 |
| Fish and seafood | |
| Anchovy | 1.8 |
| Shrimp | 0.7 |
| Cod (Antlantic) | 1.8 |
| Hake (boiled) | 2.9 |
| Mussels (cooked) | 2.6 |
| Salmon (cooked) | 5.8 |
| Smoked salmon | 1.0 |
| Tuna | 1.5 |