Glutamic Acid
Also known as Glutamate, L-glutamic acid
Glutamic acid, or glutamate, is a non-essential amino acid the body makes readily. It is one of the most abundant amino acids in food and the brain's main excitatory neurotransmitter, and it gives foods their savory umami taste.
Why it matters
What it does in your body
- Main excitatory neurotransmitter in the brain
- Building block of protein
- Precursor to glutamine and GABA
- Provides umami (savory) flavor
Intake guidance
How much you need
There is no daily requirement, because the body makes glutamic acid easily and it is abundant in protein foods. The related additive MSG (monosodium glutamate) is the sodium salt of this amino acid.
What affects it
What affects your intake
Body's own production
Glutamate is central to metabolism and is synthesized in large amounts, so intake is never limiting.
Dietary abundance
It is one of the most common amino acids in nearly all protein-containing foods.
Free glutamate and flavor
Aged cheese, tomatoes, mushrooms, and cured meats are high in free glutamate, which is what MSG concentrates.
In practice
Good to know
Good to know: glutamate is why savory foods taste rich, and MSG is simply its sodium salt used as a seasoning. Despite decades of worry, controlled studies have not found that normal dietary MSG causes the symptoms once blamed on it. As a neurotransmitter, glutamate is tightly regulated in the brain, and dietary intake does not flood it.
Where to get it
Best food sources
The bottom line
Glutamic acid is abundant, self-made, and behind the umami taste. There is nothing to supplement, and normal dietary MSG is considered safe.
Track glutamic acid automatically
Glutamic Acid is one of the 92 nutrients Vora reads from a photo of your meal, so you can see where you stand without weighing or logging by hand.
Sources and method
The classification, roles, and guidance on this page come from the references below, drawing on the Institute of Medicine (now the National Academies) Dietary Reference Intakes and reputable nutrition science.
- Institute of Medicine (2005), Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids
- U.S. Food and Drug Administration, Questions and Answers on MSG
This page is for general education, not medical advice. Reference intakes are population averages for healthy people and do not replace guidance from your doctor or a registered dietitian, especially if you are pregnant, managing a health condition, or considering supplements.