Methionine and cysteine are two sulfur-containing amino acids. Amino acids are the building blocks of proteins and act as intermediates in metabolism. Sulfur is a naturally-occurring mineral that is essential for human life. Methionine is considered an essential amino acid because it can't be produced by the body and must be obtained through diet. Cysteine can be produced by the body.
Meat
Meats that are rich in methionine and cysteine include chicken, beef, lamb, veal, pork, turkey, tuna, mollusks, turkey, halibut and salmon. Half of a fried chicken breast with the skin removed has about 0.8 g of methionine and 0.4 g of cysteine, according to the USDA National Nutrient Database. Half a fillet of Atlantic, farm-raised salmon cooked with dry heat contains about 1.2 g of methionine and 0.4 g of cysteine.
Cheese
Types of cheese that are high in methionine and cysteine include Parmesan, Gruyere, Swiss, Romano, Edam, Gouda, fontina and goat cheeses. An ounce of Gruyere cheese has 0.2 g of methionine and almost 0.09 g of cysteine. An ounce of hard goat cheese has 0.2 g of methionine and .04 g of cysteine.
Legumes
Soy beans, pumpkin and squash seeds, sesame seeds and sunflower seeds are all good sources of methionine and cysteine. A cup of dry roasted soybeans with mature seeds has approximately 0.9 g of methionine and 1.1 g of cysteine. An ounce of dry roasted, salted sunflower seeds has 0.1 g of methionine and 0.1 g of cysteine.
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