Tomatoes

One of the finest plant-based sources of umami taste is tomatoes. In actuality, their high glutamic acid level is what gives them their sweet-yet-savory flavor. In 3.5 ounces (100 grams) of regular tomatoes, there is 150–250 mg of glutamic acid, while cherry tomatoes have 170-280 mg in the same amount. Additionally, when tomatoes mature, their glutamic acid content keeps increasing.

As the procedure concentrates glutamate and concentrates moisture, drying tomatoes can also increase their umami taste. Every 3.5 ounces of dried tomatoes has 650-1,140 milligrams of glutamic acid (100 grams). Tomatoes are an excellent source of a number of vitamins and minerals, in addition to glutamic acid, including vitamin C, vitamin K, potassium, folate, and plant-based antioxidants.