Name | Lysine (mg/100g) | Arginine (mg/100g) | Ratio |
---|---|---|---|
Turkey Noodle Soup | 86.9mg | 65.2mg | 1.333 |
Turkey Noodle Soup contains 86.9mg of Lysine and 65.2mg of Arginine per 100g of product.
This means Turkey Noodle Soup has a high Lysine-Arginine ratio of 1.333.
Because Turkey Noodle Soup contains slightly more lysine than arginine, increasing its consumption may benefit people who suffer from herpes, as it may boost the immune system.
Turkey noodle soup has a low amount of lysine, which is an essential amino acid that supports protein synthesis, collagen formation, and immune function.
Turkey noodle soup has a very low amount of arginine, which is a semi-essential amino acid that plays a role in wound healing, nitric oxide production, and urea cycle.
Turkey noodle soup has a high lysine-arginine ratio, which may be beneficial for people with herpes simplex virus (HSV) infections, as lysine may inhibit the replication of HSV, while arginine may enhance it.
Soups and broths can be made from different types of proteins and vegetables, such as chicken soup, vegetable soup, or tomato soup.
Soup is generally healthy and a good source of lysine, especially if it contains poultry or seafood, which are abundant in lysine and somewhat low in arginine.
That said, some soups may have a higher arginine content if they are made with mainly grains and cereals, such as corn, barley, or rice.
These ingredients can increase the arginine-lysine ratio in the soup and make it less beneficial for people with herpes.
Because of this, soups should be chosen carefully and preferably contain more lysine-rich foods than arginine-rich foods.