L-histidine

L-histidine, along with the amino acids arginine and lysine, is one of the basic amino acids. The amino acid histidine can be synthesized by the body itself in small amounts, which is why it is also called semi-essential.

L-histidine is involved in the synthesis of hemoglobin in red blood cells. It is required as a direct precursor for the formation of histamine, which has countless functions in the body.

Histidine is able to support maximum zinc bioavailability. Zinc and histidine should therefore be combined whenever possible.

The maximum daily dose of L-histidine in food supplements has been set by the Federal Office of Public Health (FOPH) at 600 mg. Foods that contain a lot of L-histidine include tuna and salmon, fillet meat and cheese, but also soybeans, peanuts and wheat germ.

The following amounts of L-histidine can be found in 100g of the respective food:
100g beef (raw) contains 678mg L-histidine
100g chicken breast fillet (raw) contains 791mg L-histidine
100g salmon (raw) contains 549mg L-histidine
100g chicken egg contains 309mg L-histidine
100g cow's milk (3.7% fat) contains 89mg L-histidine
100g walnuts contain 391mg L-histidine
100g wheat germ (dried) contains 643mg L-histidine
100g of whole wheat flour contains 317mg L-histidine