Food
| Food name | Side stream | Component group | Component | Value | Unit | Description | Reference |
|---|---|---|---|---|---|---|---|
| Potato | Potato skin | Proximates | Alanine | 2.06 | mg/g dry matter | NOSHAN | |
| Soy | Soybean, aerial part | Proximates | Alanine | 4.9 | % protein | Fresh | Feedipedia |
| Cheese | Cheese | Proximates | Alanine | 10.41 | mg/g dry matter | Hard | NOSHAN |
| Orange | Orange pulp, dried | Proximates | Alanine | 3.3 | % protein | Feedipedia | |
| Tilapia | Tilapia residue silage | Proximates | Alanine | 8.92 | g/100g crude protein | Fermented | Amino acid composition of processed fish silage using different raw materials |
| Tomatoes | Tomato skin | Proximates | Alanine | 0.72 | mg/g dry matter | NOSHAN | |
| Soy | Soybean meal | Proximates | Alanine | 4.3 | % protein | High oil (expeller) | Feedipedia |
| Rye | Seed residue | Proximates | Alanine | 4.74 | g/16g N | Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries | |
| Beef | Cattle hoof and horn meal | Proximates | Alanine | 5.1 | % protein | Feedipedia | |
| Palm | Oil palm fronds | Proximates | Alanine | 5.9 | % protein | Fresh | Feedipedia |