Stored in muscle as phosphocreatine for rapid energy regeneration. Present in meat and fish at roughly 3–5 g per kilogram of raw tissue.
7 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
Consistently reported in this food in amounts researchers treat as meaningful.
Bos taurus
Beef trimmings ground to a uniform texture and sold by lean-to-fat ratio, most commonly between 70% and 95% lean. The ratio is…
Cervidae spp.
Meat from deer, whether wild-harvested or farmed. Because the animals are active and rarely grain-finished, the carcass carries…
Recorded in this food without a dependable quantity attached to it.
Gallus gallus domesticus
The pectoral muscle of the chicken, made up largely of fast-twitch fibres, which is why it is pale and low in fat compared with…
Gallus gallus domesticus
Dark leg meat, richer in myoglobin, fat and connective tissue than breast because these are the muscles the bird actually uses.…
Ovis aries
Meat from sheep slaughtered under about a year old, with a distinctive flavour that comes largely from branched-chain fatty acids…
Sus scrofa domesticus
A small muscle running along the inside of the spine that does almost no work, making it the leanest and most tender cut on the…
Meleagris gallopavo
The white pectoral muscle of the domestic turkey, leaner and larger-grained than chicken breast. Fresh roasting joints and…