Editing Glutamic acid (section)

=== Nutrient ===
All meats, poultry, fish, eggs, dairy products, and [[kombu]] are excellent sources of glutamic acid. Some protein-rich plant foods also serve as sources.  30% to 35% of gluten (much of the protein in wheat) is glutamic acid. Ninety-five percent of the dietary glutamate is metabolized by intestinal cells in a first pass.<ref>{{cite journal | author=Reeds, P.J.| title=Intestinal glutamate metabolism | journal=Journal of Nutrition | volume=130 | issue=4s | date=1 April 2000| pages=978S–982S | pmid=10736365 |display-authors=etal| doi=10.1093/jn/130.4.978S | doi-access=free }}</ref>