Tag: Natural glutamate

Contrary to a common concern, green tea does not have MSG added to it as a flavor enhancer. The savory, brothy umami taste that many people enjoy in green tea comes from compounds that occur naturally within the tea leaves.

Research into authentic Mexican restaurants confirms most do not add MSG to dishes like rice, relying instead on natural ingredients and traditional techniques. Does Mexican cuisine use MSG, or is its famous savory depth achieved through more time-honored methods that maximize natural flavors?

According to the Umami Information Center, 100 grams of kimchi contains approximately 240mg of naturally occurring glutamate, the compound responsible for umami flavor. This sheds light on the common question, "Does kimchi have MSG in it?", by revealing that the savory depth comes from natural processes, not necessarily added synthetic flavor enhancers.

Discovered over a century ago, the savory umami flavor is what monosodium glutamate (MSG) provides, but many whole foods offer a similar taste profile. So, what is most similar to MSG and which natural alternatives can enrich your cooking with that same satisfying savoriness?

While glutamate is naturally present in many protein-rich foods, including cured meats, some manufacturers add Monosodium Glutamate (MSG) as a concentrated flavor enhancer. This distinction is crucial for consumers trying to understand what's in their food.

In the Philippines, the seasoning known as "vetsin" is an incredibly popular flavor enhancer, with Filipinos using it in a wide array of home-cooked and restaurant dishes. This widespread use leads many to wonder, 'Does Filipino food have MSG?' The short answer is yes, but the full story involves understanding both added and naturally-occurring sources of this umami-rich compound.

According to the Ajinomoto Group, glutamic acid is one of the most common naturally occurring amino acids in many foods, including eggs. This fact is critical to answering the question: **do eggs contain MSG?**, as it clarifies the difference between a natural compound and a processed food additive.

According to the food science website MSGdish, fresh pork naturally contains about 10 milligrams of free glutamate per 100 grams, proving that glutamate, the building block of MSG, is present in pork from the start. This fact often surprises people who wonder, "Does pork have MSG in it?" and sets the stage for a discussion on natural versus added sources of this savory compound.