Highest Valine Dairy and Eggs | NutrientNorms

All foods Dairy and Eggs Fish & Shellfish Legumes Meats Nuts & Seeds

#1 6.2 g

Egg, white, dried, powder, stabilized, glucose reduced

Full nutrient profile

#2 5.8 g

Egg, white, dried, flakes, stabilized, glucose reduced

Full nutrient profile

#3 5.7 g

Egg, white, dried, stabilized, glucose reduced

Full nutrient profile

#	Food	g / 100g
4	Egg, white, dried	5.2
5	Egg, whole, dried, stabilized, glucose reduced	3.5
6	Egg, whole, dried	3.0
7	Cheese, parmesan, shredded	2.9
8	Cheese, parmesan, hard	2.5
9	Milk, dry, nonfat, regular, without added vitamin A and vitamin D	2.4
10	Milk, dry, nonfat, regular, with added vitamin A and vitamin D	2.4
11	Milk, dry, nonfat, calcium reduced	2.4
12	Milk, dry, nonfat, instant, with added vitamin A and vitamin D	2.3
13	Milk, dry, nonfat, instant, without added vitamin A and vitamin D	2.3
14	Milk, buttermilk, dried	2.3
15	Cheese, gruyere	2.2
16	Cheese, romano	2.2
17	Cheese, swiss	2.1
18	Cheese, goat, hard type	2.1
19	Egg, yolk, dried	1.9
20	Cheese, fontina	1.9
21	Cheese, parmesan, grated	1.9
22	Cheese, edam	1.8
23	Cheese, gouda	1.8
24	Milk, dry, whole, with added vitamin D	1.8
25	Milk, dry, whole, without added vitamin D	1.8
26	Cheese, tilsit	1.8
27	Cheese, port de salut	1.7
28	Cheese, caraway	1.7
29	Cheese, provolone	1.6
30	Cheese, provolone, reduced fat	1.6
31	Cheese, monterey	1.6
32	Cheese, cheddar, sharp, sliced	1.6
33	Cheese, roquefort	1.6
34	Cheese, mozzarella, low moisture, part-skim, shredded	1.6
35	Cheese, colby	1.6
36	Cheese, cheshire	1.6
37	Cheese, blue	1.6
38	Cheese, mozzarella, part skim milk	1.5
39	Cheese, Mexican blend	1.5
40	Cheese, parmesan, dry grated, reduced fat	1.5
41	Cheese, low fat, cheddar or colby	1.5
42	Cheese, low-sodium, cheddar or colby	1.5
43	Cheese, goat, semisoft type	1.5
44	Cheese, muenster	1.5
45	Cheese, pasteurized process, swiss	1.5
46	Cheese, dry white, queso seco	1.5
47	Cheese, brick	1.5
48	Cheese, limburger	1.4
49	Cheese, mexican, queso asadero	1.4
50	Cheese, mozzarella, low moisture, part-skim	1.4