Glutamate is naturally present in most foods, such as meat, seafood and vegetables. Two kinds of nucleotides that contribute most to the umami taste, inosinate and guanylate, are also present in many foods. Inosinate is found primarily in meat, whereas guanylate is more abundant in vegetables.
In Natural Occurrence, lower left, we deliver short stories featuring umami rich ingredients. Individual scores of umami rich foods, please go to umami levels lower right.