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Free and total glutamic acid (GA) in 76 items of Korean foods have been determined by manometric method using glutamate decarboxylase(EC 4·1·1·15). Free GA contents are 10∼20 in cereals, 20∼30 in legumes, about 30 in meats, 1030 in marine products, and less than 10㎎ (w/w) in vegetables. While those of total GA are determined to be about 3 in wheat products, 2 in bareley, 1 in other cereals, 5 in soybean and peanut, 3 in meats, 2∼3 marine products, and less than 0.5% (w/w) in vegetables. Free GA content in soy sauce is exceedingly high to amount 1% (w/v). The estimated dietary intakes of total and free GA calculated on the basis of the above data along with those of food consumption survey are 9∼16g and 400∼700㎎ per day per person, respectively.
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