FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
VALINE (L and DL forms)
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
An essential amino acid classified as essential. Occurs in the largest quantities in fibrous protein. It is indispensable for growth and nitrogen balance. The FDA has asked for further study of this nutrient. GRAS ACCEPTABLE
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Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
An essential amino acid, rarely, if ever, limiting in foods. Chemically, amino isovaleric acid.
