| meat | 0.62 |
| phenq | 0.59 |
| egg | 0.50 |
| oats | 0.46 |
| cottage cheese | 0.41 |
| granola | 0.41 |
| garlic | 0.41 |
| wheat germ | 0.38 |
| onion | 0.38 |
| most proteins | 0.38 |
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| help synthesize glutath… | 0.64 |
| form a disulfide bond | 0.59 |
| act as a sulfur donor | 0.54 |
| exhibit lower resistance | 0.35 |
| form s-s bonds | 0.25 |
| inhibit glutamine | 0.25 |
| inhibit histidine | 0.25 |
| inhibit phenylalanine | 0.25 |
| protect against radiati… | 0.22 |
| help synthesize vital d… | 0.22 |
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| antioxidant properties | 0.37 |
| amphoteric character | 0.25 |
| a thiol group | 0.25 |
| essential | 0.68 |
| absent | 0.41 |
| free | 0.41 |
| toxic | 0.41 |
| unstable | 0.35 |
| unique | 0.30 |
| vegetarian | 0.25 |
| polar | 0.25 |
| adjacent | 0.25 |
| more soluble than cysti… | 0.16 |
| amino acid | 0.68 |
| non-essential amino acid | 0.50 |
| taurine | 0.56 |
| methionine | 0.38 |
| conserved | 0.68 |
| oxidized | 0.62 |
| synthesized by human bo… | 0.60 |
| converted to cysteic ac… | 0.47 |
| reduced | 0.41 |
| added | 0.38 |
| replaced by arginine | 0.35 |
| contained at level | 0.30 |
| replaced by serine | 0.25 |
| replaced with alanine | 0.25 |
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