Red meat and Tryptophan

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Red meat and Tryptophan

Red meat vs. Tryptophan

In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking. Tryptophan (symbol Trp or W) is an α-amino acid that is used in the biosynthesis of proteins.

Similarities between Red meat and Tryptophan

Red meat and Tryptophan have 1 thing in common (in Unionpedia): Niacin.

Niacin

Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient.

Niacin and Red meat · Niacin and Tryptophan · See more »

The list above answers the following questions

What Red meat and Tryptophan have in common
What are the similarities between Red meat and Tryptophan

Red meat and Tryptophan Comparison

Red meat has 47 relations, while Tryptophan has 152. As they have in common 1, the Jaccard index is 0.50% = 1 / (47 + 152).

References

This article shows the relationship between Red meat and Tryptophan. To access each article from which the information was extracted, please visit:

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