Choking on food is the 7th leading cause of death in the US

Glycine

Entries containing "Glycine", sorted on amount per 100 gram:

Food KCal Fat Carb. Protein Glycine
Pork, fresh, variety meats and by-products, heart, raw 118 g 4.4 g 1.3 g 17.3 g 0.939 g
Pork, cured, ham -- water added, whole, boneless, separable lean only, heated, roasted 117 g 4.4 g 1.4 g 18.0 g 0.939 g
Pork, fresh, shoulder, arm picnic, separable lean only, raw 140 g 6.2 g - 19.8 g 0.938 g
Veal, variety meats and by-products, heart, raw 110 g 4.0 g 0.1 g 17.2 g 0.938 g
Nuts, cashew nuts, raw 553 g 43.9 g 30.2 g 18.2 g 0.937 g
Beef, chuck, blade roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw 248 g 19.4 g - 17.2 g 0.936 g
Pork, cured, ham and water product, rump, bone-in, separable lean only, unheated 107 g 3.4 g 1.2 g 17.9 g 0.936 g
Beef, short loin, t-bone steak, separable lean and fat, trimmed to 1/4" fat, all grades, raw 212 g 14.3 g - 19.4 g 0.936 g
Nuts, almond butter, plain, without salt added 633 g 59.1 g 21.2 g 15.1 g 0.935 g
Pork, fresh, loin, country-style ribs, separable lean only, raw 140 g 5.6 g - 20.8 g 0.935 g
Liver cheese, pork 304 g 25.6 g 2.1 g 15.2 g 0.935 g
Lamb, Australian, imported, fresh, leg, center slice, bone-in, separable lean and fat, trimmed to 1/8" fat, raw 195 g 12.6 g - 19.2 g 0.935 g
Turkey sausage, fresh, raw 155 g 8.1 g 0.5 g 18.8 g 0.935 g
Nuts, almond butter, plain, with salt added 633 g 59.1 g 21.2 g 15.1 g 0.935 g
Fish, pollock, Atlantic, raw 92 g 1.0 g - 19.4 g 0.933 g
Mollusks, octopus, common, raw 82 g 1.0 g 2.2 g 14.9 g 0.933 g
Pork, fresh, loin, center loin (chops), bone-in, separable lean and fat, raw 170 g 9.0 g - 20.7 g 0.933 g
Pork, cured, ham -- water added, whole, boneless, separable lean and fat, heated, roasted 126 g 5.5 g 1.4 g 17.8 g 0.933 g
Beef, plate, outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw 165 g 9.0 g - 19.6 g 0.933 g
Beef, chuck, clod roast, separable lean only, trimmed to 1/4" fat, all grades, raw 129 g 5.0 g - 19.6 g 0.933 g
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