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Comparative Analysis of Carnitine Content in Foods An analysis that compares the carnitine content of various food groups shows that red meats (beef and lamb in particular) are the most abundant sources, followed by milk, fish, and chicken, while all the plant foods have rather low amounts of carnitine

Biochimica et Biophysica Acta (BBA)/Lipids and Lipid Metabolism 106(3):638640 De La Fournire L, Ivanova MG, Blond JP, Carrire F, Verger R (1994) Surface behaviour of human pancreatic and gastric lipases

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