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Foods particularly rich in L-Leucine are beef (approx. 1690 mg / 100 g), raw salmon (approx. 1615 mg / 100 g), eggs (approx. 1090 mg / 100 g) and wheat products (approx. 920 mg / 100 g). L-Valine und L-Isoleucine are also included in significant amounts in meat and other animal produce. Dried peas (approx. 1160 mg / 100 g) and walnuts (approx. 750 mg / 100 g) are particularly suited for vegetarians with their high BCAA concentration. read the review.
Among flavonoids, flavonols are the most ubiquitous in foods. The main representatives of flavonols are quercetin and kaempferol (Figure 2(f1)). The flavonols are primarily found in onions (up to 1.2 g/kg fresh wt), curly kale, leeks, broccoli, and blueberries. Red wine and tea also contain up to 45 mg/L flavonols.