Glutamic acid is a nonessential amino acid–amino acids being the building blocks of proteins. This amino acid is nonessential because the body can produce it using other, essential, amino acids. Glutamic acid is similar to aspartic acid in function. Glutamic acid converts to glutamate and is responsible for triggering of the umami taste sensation.
Since this amino acid can be produced by modifying existing essential amino acids in the body, consumption of glutamic acid is not technically required, but it is still strongly suggested, so as to allow the essential amino acids to fulfill their other purposes.
Eggs, pea, lentil and fava bean protein, soy protein, whitefish, sesame, peanuts