Arginine is an amino acid that is essential for the body to make proteins. According to the National Institutes of Health, arginine is used to treat heart and blood conditions such as congestive heart failure, high blood pressure and leg pain due to blocked arteries. It is also used for decreased mental capacity or dementia, erectile dysfunction and male infertility. Arginine is found in dietary products containing protein, such as various meats like pork, beef, chicken and fish.
Pork
Pork comes in a variety of cuts including pork shoulder arm picnic, shoulder arm roast, shoulder arm steak, shoulder blade roast and steak, pork cubed steaks, pork hocks, pork chops, pork ribs, loin chops and roast, tenderloins, ham, ground pork and Canadian-style bacon. Pork is also the key ingredient in most sausages. Pork is a good source of arginine. A 100 g serving size of ground pork provides 2.067 g of arginine. A 3 oz. serving of ham provides 1.556 g of arginine.
Beef
Beef is offered in a variety of cuts, including various roasts, steaks, ribs, tenderloins and ground beef. Beef is generally prepared by baking, grilling or barbequing, then adding it to a variety of casseroles and stews. According to the USDA Nutrient Database, a 100 g serving of a bottom sirloin, tri-tip roast provides 1.710 g of arginine. An average-sized sirloin strip steak weighing 393 g provides 7.377 g of arginine.
Chicken
Chicken provides two different kinds of meat -- white and dark. Other parts of the chicken such as the gizzards and giblets are also eaten. Chicken can be baked, fried, broiled, barbequed. Just 1/2 of a roasted chicken breast with skin on contains 1.800 g of arginine. A fried chicken drumstick provides 0.725 g of arginine. A 1 cup serving of chicken giblets provides 0.982 g of arginine.
Fish
Fish can include varieties like salmon, tuna, cod and trout as well as shellfish, such as lobster and crab. Depending on the variety of fish, it can be baked, fried, broiled, boiled or added to soups and stews. Levels of arginine in fish vary based on variety. A 3 oz. serving size of wild Atlantic salmon contains 1.294 g of arginine. A 3 oz. serving size of Pacific Cod contains 1.023 g of arginine. A 3 oz. serving size of lobster provides 1.490 g of arginine and a 3 oz. serving of Alaskan King Crab provides 1.437 g of arginine.
References
- MedlinePlus; L-Arginine; July 14, 2011
- USDA Nutrient Database: Pork, Ground, 96% Lean/4% fat, Cooked, Pan-Broiled
- USDA Nutrient Database: Pork, Fresh, Leg (Ham), Rump Half, Separable Lean and Fat, Cooked, Roasted
- Meals For You; Guide to Meat Cuts: Pork
- Meals For You; Guide to Meat Cuts: Beef
- USDA Nutrient Database: Beef, Bottom Sirloin, Tri-Tip Roast, Separable Lean and Fat, Trimmed to 0" fat, Select, Cooked, Roasted
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