Where is glutamate naturally found?

October 21, 2025 •

3 min read

Glutamate is the most abundant amino acid in the human body and is present in virtually all protein-containing foods. Understanding where is glutamate naturally found can enrich your cooking and enhance your appreciation for the fifth basic taste, umami.

Quick Summary

Glutamate is a naturally occurring amino acid found in many protein-rich foods and fermented products. It provides the savory umami taste, with concentrations increasing through processes like aging and ripening. High levels are found in items such as aged cheeses, tomatoes, mushrooms, and soy sauce.

Key Points

Ubiquitous in Food: Glutamate is a natural amino acid found in virtually all protein-containing foods, both plant and animal-based.
Umami Flavor: It is responsible for the savory umami taste, particularly when in its free, unbound form.
Aging and Fermentation: Culinary processes like aging cheese, curing meat, and fermenting sauces significantly increase the concentration of free glutamate.
High-Glutamate Sources: Foods such as Parmesan cheese, ripe tomatoes, dried shiitake mushrooms, and soy sauce are especially rich in free glutamate.
Metabolized Identically: The human body metabolizes naturally occurring glutamate and added monosodium glutamate (MSG) in the same way.
Brain Function: As a neurotransmitter, glutamate is vital for brain development, learning, and memory, and is also found in significant amounts in human breast milk.

What is Natural Glutamate and Umami?

Glutamate is a non-essential amino acid, meaning the human body can produce it on its own, but it is also widely available in the diet through protein-containing foods. The free form of glutamate is responsible for the savory umami flavor. While present in proteins, free glutamate levels increase through natural processes like aging, ripening, and fermentation.

Animal-Based Food Sources of Glutamate

Many animal products are excellent sources of natural glutamate, particularly those that undergo aging or curing.

Dairy Products and Cheeses

Aged cheeses are among the richest sources of natural glutamate due to protein breakdown during the aging process. Parmesan cheese is notably high, and other aged varieties like Roquefort and Emmentaler also contain significant amounts. Eggs and milk also contribute glutamate.

Meats and Seafood

Meats and seafood naturally contain glutamate, with curing or cooking often increasing free glutamate levels. Cured ham has higher concentrations than fresh pork. Fish and shellfish like anchovies, scallops, and shrimp are also good sources. Cooked dishes like bone broth gain savory notes from released glutamate.

Plant-Based Food Sources of Glutamate

Vegetables and plant-based foods are significant sources of umami, crucial for adding depth to vegetarian and vegan dishes.

Vegetables and Fruits

Many vegetables and fruits contain natural glutamate, which increases as they ripen. Ripe tomatoes and concentrated tomato products like paste are particularly high. Mushrooms, especially dried shiitake, peas, spinach, corn, and broccoli are also notable sources. Grapes and fruit juices also contribute.

Fermented and Processed Plant Foods

Fermentation significantly enhances umami by increasing free glutamate. Soybeans, when fermented into soy sauce, miso, or douche, develop high levels. Seaweed like kombu is a traditional glutamate source used in broths. Yeast extract is another ingredient rich in free glutamate.

List of Foods High in Natural Glutamate

Aged Cheeses: Parmesan, Roquefort, and others
Fermented Sauces: Soy sauce, fish sauce, miso
Seaweed: Kombu and nori
Mushrooms: Dried shiitake mushrooms are exceptionally high
Ripe Tomatoes: Concentrated products like tomato paste offer high levels
Cured Meats: Aged or cured ham
Nuts: Walnuts contain notable amounts

Comparison Table: Bound vs. Free Glutamate


Feature	Bound Glutamate	Free Glutamate
Source	Found as a component of proteins in all protein-rich foods.	Released from protein as a food ages, ripens, or ferments.
Flavor Impact	Does not provide the savory umami flavor on its own.	Responsible for the distinct, savory umami taste.
Processing Effect	Amount remains relatively stable unless proteins are broken down.	Concentration increases significantly through ripening, aging, fermentation, or hydrolysis.
Examples	In fresh chicken, uncooked grains.	In aged Parmesan, ripe tomatoes, and soy sauce.

The Difference Between Naturally Occurring and Added Glutamate (MSG)

Natural glutamate and the glutamate in MSG are chemically identical and metabolized the same way by the body. Dietary MSG does not significantly impact brain glutamate. MSG is classified as GRAS by the FDA, and while some sensitivity concerns exist, they are not consistently shown in studies. For more information, visit the International Food Information Council at IFIC.org.

Conclusion

Glutamate is a key amino acid found naturally in a wide variety of protein-rich foods, both animal and plant-based, and is essential for the savory umami taste. Its concentration, particularly the free form responsible for umami, increases through processes like aging, ripening, and fermentation. Common foods high in natural glutamate include aged cheeses, ripe tomatoes, mushrooms, and fermented products like soy sauce. Incorporating these foods can naturally enhance the depth of flavor in cooking.

Frequently Asked Questions

The glutamate that occurs naturally in food is chemically identical to the glutamate in the food additive MSG. The main difference is that MSG is a single compound added for flavor, while natural glutamate is often bound within proteins and released during ripening or fermentation.

Some of the foods highest in naturally occurring glutamate include aged Parmesan cheese (1,680mg/100g), soy sauce (up to 1,700mg/100g), cured ham (340mg/100g), and dried shiitake mushrooms (1,060mg/100g).

Yes, fermentation increases glutamate content. The process breaks down proteins into their component amino acids, including glutamate, increasing the savory umami flavor.

Yes, virtually all proteins contain the amino acid glutamic acid. When the protein is digested, glutamic acid is released as glutamate.

Ripe tomatoes taste more savory because the process of ripening increases the level of free glutamate, which is responsible for the umami flavor.

Yes, human breast milk contains a substantial amount of free glutamate. It is, in fact, the most abundant free amino acid in breast milk.

Cooking methods like braising or simmering can break down proteins and release more free glutamate, which contributes to the rich, savory flavor in stocks and broths.