L-carnitine appears in different forms. Acetyl L-carnitine is one of them. Deriving from lysine, an amino acid, L-carnitine was first isolated in a lab in 1905. That event gave the nutrient its name. Its name gives you a clue about one of the foods that provides L-carnitine.
Meat
According to the Linus Pauling Institute, the term "carnitine" comes from "carnus," a word that means "meat." The substance got its name because researchers first isolated it from a piece of meat. Red meat has the highest content of carnitine over seafood and poultry, which come in a distant second. A 4 oz. cooked beef steak has 56 to 162 milligrams of carnitine, with the same amount of prepared codfish offering 4 to 7 mg and poultry containing even less than that.
Dairy
The carnitine present in dairy is almost all concentrated in the whey, which is the liquid that remains after the milk forms curds. The Office of Dietary Supplements says 1 cup of whole milk provides 8 mg of carnitine, while 2 oz. of cheddar cheese contains 2 mg.
Low-Carnitine Foods
Grains and vegetables contain little carnitine in comparison to meats and dairy products. One slice of whole-wheat bread or a half-cup of cooked asparagus, for example, each only has 0.1 mg carnitine.
Carnitine's Function
Carnitine supports the tissues in your body that rely on fatty acids to remain healthy. The nutrient transports fat to the cells that need it. In the cells, carnitine is metabolized into energy. Once fuel production is finished, carnitine also takes any toxic byproducts generated during energy production away. The kidneys and liver produce carnitine, making it unnecessary to supplement it from foods and commercial formulas. Your doctor prescribes a special diet or dietary supplements if your body cannot make enough carnitine.
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