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Herpes Simplex Nutrition

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Food NameVitamin CZincLysine
Butter, salted00.090.067
Butter, whipped, with salt00.050.067
Butter oil, anhydrous00.010.022
Cheese, blue02.661.852
Cheese, brick02.602.124
Cheese, brie02.381.851
Cheese, camembert02.381.766
Cheese, caraway02.942.095
Cheese, cheddar03.112.072
Cheese, cheshire02.791.945
Cheese, colby03.071.978
Cheese, cottage, creamed, large or small curd00.400.934
Cheese, cottage, creamed, with fruit10.330.859
Cheese, cottage, nonfat, uncreamed, dry, large or small curd00.470.868
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  • Abbreviations: g = gram, mg = milligram, mcg = microgram, kcal = kilocalorie, kJ = kilojoule.







Herpes Simplex

information from the National Institutes of Health

Herpes is an infection that is caused by a herpes simplex virus (HSV). Oral herpes causes cold sores around the mouth or face. Genital herpes affects the genitals, buttocks or anal area. Genital herpes is a sexually transmitted disease (STD). It affects the genitals, buttocks or anal area. Other herpes infections can affect the eyes, skin, or other parts of the body. The virus can be dangerous in newborn babies or in people with weak immune systems.

There are two types of HSV:

  • HSV type 1 most commonly causes cold sores. It can also cause genital herpes.
  • HSV type 2 is the usual cause of genital herpes, but it also can infect the mouth.

HSV spreads direct contact. Some people have no symptoms. Others get sores near the area where the virus has entered the body. They turn into blisters, become itchy and painful, and then heal.

Most people have outbreaks several times a year. Over time, you get them less often. Medicines to help your body fight the virus can help lessen symptoms and decrease outbreaks.

Herpes and Nutrition

information from the National Institutes of Health and University of Maryland Medical Center

Controlling herpes outbreaks and their severity is possible by changing the foods you eat on a daily basis. Maintaining a diet that is high in lysine, but low in arginine is the one of the best methods to manage symptoms of herpes.

Some studies have found that taking lysine on a regular basis may help prevent outbreaks of cold sores and genital herpes. Lysine has antiviral effects by blocking the activity or arginine, which promotes HSV replication.

Source: University of Maryland, Medical Center

Zinc is an important trace mineral that people need to stay healthy. This element is second only to iron in its concentration in the body. Zinc is found in cells throughout the body. It is needed for the body's defensive (immune) system to properly work. It plays a role in cell division, cell growth, wound healing, and the breakdown of carbohydrates.

Vitamin C is an antioxidant. Antioxidants are substances that may protect your cells against the effects of free radicals. Free radicals are molecules produced when your body breaks down food, or by environmental exposures like tobacco smoke and radiation. Vitamin C is important for your skin, bones, and connective tissue. It promotes healing and helps the body absorb iron.

Genital Herpes

information from the National Institutes of Health

Nationwide, about 1 out of 6 people between ages 14 and 49 is infected with the herpes simplex virus type 2—the main cause of genital herpes. Surprisingly, most people don’t know they’re infected. Even if you have no symptoms, or only mild ones, you can still transmit the virus to others.

Herpes simplex virus (HSV) comes in 2 forms. The most common, HSV-1, is best known for causing cold sores or fever blisters on the face, especially on the lips and mouth. But HSV-1 can also cause genital herpes. HSV-2 usually affects the genitals, but can also infect the mouth. Both types of HSV can pass from one person to another through sexual or other skin-to-skin contact.

“Once people are infected with herpes simplex, the virus stays in the body for the rest of their lives,” says Dr. Carolyn Deal, who heads the sexually transmitted diseases branch at NIH. Symptoms may first appear about 2 weeks after infection. After that, the herpes virus goes into hiding in your nerve cells. It may re-emerge several times a year. Over time, reappearances occur less often.

The first outbreak is usually the most severe and lasts the longest, sometimes 2 to 4 weeks. During an outbreak, you might notice tingling or sores (lesions) near the area where HSV first entered your body. Small red bumps are the first to appear. They change into small blisters, and then become itchy, painful sores that might develop a crust. The sores eventually heal without leaving a scar.

Often, though, people don’t recognize their first genital herpes outbreak or later recurrences. A study by the U.S. Centers for Disease Control and Prevention found that more than 80% of people with HSV-2 infections have not been diagnosed with the disease.

Your health care provider can sometimes diagnose genital herpes by looking at the sores or testing a sample from infected skin. Between outbreaks, a blood test can detect evidence of HSV-1 or HSV-2.

Although there’s no cure for herpes, prescription medicines can help calm symptoms and prevent future outbreaks. Taken regularly, these medications can also reduce the risk of passing herpes to sexual partners.

“For prevention, the recommendations for genital herpes are similar to many other sexually transmitted diseases,” says Deal. The most reliable way to prevent infection is to abstain from sex or to be in a long-term monogamous relationship with an uninfected partner. Condoms can also reduce the risk of transmission, but are not a reliable solution, as they may not cover all infected areas. Infected people should avoid having sex with uninfected partners during an outbreak.

Although herpes infections generally don’t cause serious medical problems alone, they can cause complications. Genital herpes can increase your chances of becoming infected with HIV, the virus that causes AIDS. In rare cases, herpes outbreaks during pregnancy can put the newborn child at risk for serious or even deadly infections.

Although genital herpes is a lifelong disease, there are many options for managing the condition and preventing its spread.


Foods with Higher Lysine than Arginine

According to the University of Maryland Medical Center advice above (Maintaining a diet that is high in lysine, but low in arginine is the one of the best methods to manage symptoms of herpes), the foods below should be good choices for managing herpes symptoms because their contents of lysine is higher than arginine.



Lysine Arginine Lys - Arg
Food Name

6.31 3.84 2.48
Whale, beluga, meat, dried (Alaska Native)

3.84 1.53 2.31
Cheese, parmesan, shredded

6.69 4.66 2.04
Seal, bearded (Oogruk), meat, dried (Alaska Native)

5.77 3.76 2.01
Fish, cod, Atlantic, dried and salted

3.31 1.32 1.99
Cheese, parmesan, hard

2.94 1.17 1.77
Cheese, romano

2.71 0.97 1.74
Cheese, gruyere

2.66 0.96 1.70
Cheese, edam

2.65 0.96 1.69
Cheese, gouda

2.59 0.93 1.66
Cheese, swiss

2.65 1.02 1.62
Cheese, provolone, reduced fat

2.65 1.02 1.62
Cheese, provolone

2.87 1.31 1.56
Milk, dry, nonfat, regular, with added vitamin A and vitamin D

2.87 1.31 1.56
Milk, dry, nonfat, regular, without added vitamin A and vitamin D

5.05 3.52 1.54
Seal, bearded (Oogruk), meat, partially dried (Alaska Native)

2.82 1.29 1.53
Milk, dry, nonfat, calcium reduced

3.91 2.39 1.52
Egg Mix, USDA Commodity

2.78 1.27 1.51
Milk, dry, nonfat, instant, without added vitamin A and vitamin D

2.78 1.27 1.51
Milk, dry, nonfat, instant, with added vitamin A and vitamin D

2.33 0.84 1.49
Cheese, fontina

2.72 1.24 1.48
Milk, buttermilk, dried

2.46 1.04 1.42
Cheese, mozzarella, part skim milk

2.45 1.04 1.42
Cheese, pasteurized process, swiss

2.98 1.57 1.41
Cheese, parmesan, grated

2.19 0.90 1.29
Cheese, goat, hard type

2.20 0.93 1.27
Cheese, pasteurized process, pimento

2.19 0.93 1.27
Cheese, mozzarella, whole milk, low moisture

2.14 0.88 1.26
Cheese, muenster

2.18 0.92 1.26
Cheese food, pasteurized process, swiss


Lysine Arginine Lys - Arg
Food Name

2.12 0.87 1.25
Cheese, brick

3.28 2.03 1.25
Leavening agents, yeast, baker's, active dry

2.04 0.85 1.19
Cheese, tilsit

3.26 2.08 1.18
Chicken, broilers or fryers, breast, meat only, cooked, rotisserie, original

seasoning

1.99 0.83 1.16
Cheese, port de salut

4.77 3.61 1.16
Fish, whitefish, dried (Alaska Native)

2.10 0.95 1.14
Cheese, caraway

1.85 0.71 1.14
Cheese, blue

1.85 0.71 1.14
Cheese, roquefort

2.46 1.32 1.14
Cheese, parmesan, dry grated, reduced fat

2.09 0.95 1.13
Milk, dry, whole, without added vitamin D

2.09 0.95 1.13
Milk, dry, whole, with added vitamin D

2.07 0.94 1.13
Cheese, cheddar

1.95 0.82 1.13
Cheese food, cold pack, american

1.85 0.74 1.12
Cheese, brie

2.04 0.93 1.11
Cheese, monterey

5.52 4.41 1.10
Egg, white, dried

3.24 2.14 1.10
Game meat, beaver, cooked, roasted

3.55 2.47 1.08
Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, select, cooked, grilled

1.98 0.90 1.08
Cheese, colby

3.54 2.46 1.08
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0" fat, select, cooked, grilled

1.77 0.70 1.07
Cheese, camembert

1.95 0.88 1.06
Cheese, cheshire

3.44 2.40 1.05
Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat,

select, cooked, grilled

3.39 2.36 1.03
Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed

to 0" fat, select, cooked, roasted

3.14 2.11 1.03
Lamb, domestic, shoulder, arm, separable lean only, trimmed to 1/4" fat,

choice, cooked, braised

3.38 2.35 1.03
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, select, cooked, braised


Lysine Arginine Lys - Arg
Food Name

2.96 1.94 1.02
Chicken, broilers or fryers, breast, meat and skin, cooked, rotisserie,

original seasoning

1.87 0.85 1.02
Cheese, low fat, cheddar or colby

1.87 0.85 1.02
Cheese, low-sodium, cheddar or colby

3.34 2.33 1.02
Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8"

fat, select, cooked, grilled

3.34 2.33 1.02
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0"

fat, select, cooked, grilled

3.31 2.31 1.01
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8"

fat, select, cooked, roasted

3.31 2.30 1.01
Beef, plate steak, boneless, outside skirt, separable lean only, trimmed to

0" fat, select, cooked, grilled

3.29 2.29 1.00
Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8"

fat, select, cooked, roasted

2.87 1.87 1.00
Fish, sturgeon, mixed species, smoked

1.52 0.52 1.00
Cheese, pasteurized process, American, without added vitamin D

1.52 0.52 1.00
Cheese, pasteurized process, American, fortified with vitamin D

3.27 2.28 1.00
Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat,

select, cooked, roasted

3.27 2.28 1.00
Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to

1/8" fat, select, cooked, grilled

3.02 2.03 0.99
Lamb, Australian, imported, fresh, shoulder, arm, separable lean only,

trimmed to 1/8" fat, cooked, braised

3.01 2.02 0.98
Lamb, New Zealand, imported, frozen, shoulder, whole (arm and blade),

separable lean only, cooked, braised

3.23 2.24 0.98
Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8"

fat, select, cooked, grilled

1.68 0.70 0.98
Cheese, limburger

2.98 2.00 0.97
Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable

lean only, trimmed to 1/4" fat, cooked, braised

3.19 2.22 0.97
Beef, ribeye filet, boneless, separable lean only, trimmed to 0" fat, select,

cooked, grilled

3.21 2.24 0.97
Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, grilled

1.51 0.55 0.96
Cheese spread, pasteurized process, American

2.75 1.79 0.96
Fish, tuna, fresh, bluefin, cooked, dry heat

3.15 2.20 0.95
Beef, plate steak, boneless, inside skirt, separable lean only, trimmed to 0" fat, all grades, cooked, grilled


Lysine Arginine Lys - Arg
Food Name

2.73 1.78 0.95
Fish, yellowtail, mixed species, cooked, dry heat

3.12 2.17 0.95
Beef, rib eye roast, bone-in, lip-on, separable lean only, trimmed to 1/8"

fat, select, cooked, roasted

2.90 1.95 0.95
Lamb, domestic, shoulder, whole (arm and blade), separable lean only,

trimmed to 1/4" fat, choice, cooked, braised

2.86 1.92 0.94
Lamb, domestic, shoulder, blade, separable lean only, trimmed to 1/4" fat,

choice, cooked, braised

3.08 2.15 0.93
Beef, top loin filet, boneless, separable lean only, trimmed to 1/8" fat, all

grades, cooked, grilled

2.68 1.74 0.93
Fish, tuna, light, canned in oil, drained solids

2.68 1.74 0.93
Fish, tuna, light, canned in oil, without salt, drained solids

2.70 1.77 0.93
Game meat, caribou, cooked, roasted

3.06 2.14 0.93
Beef, loin, top sirloin petite roast, boneless, separable lean only, trimmed

to 0" fat, all grades, cooked, roasted

2.65 1.73 0.92
Fish, anchovy, european, canned in oil, drained solids

3.02 2.11 0.92
Beef, ribeye filet, boneless, separable lean only, trimmed to 0" fat, all

grades, cooked, grilled

2.36 1.44 0.92
Game meat, muskrat, cooked, roasted

3.04 2.12 0.91
Beef, loin, top sirloin filet, boneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled

1.55 0.64 0.91
Cheese, goat, semisoft type

2.59 1.69 0.90
Fish, tuna, skipjack, fresh, cooked, dry heat

2.98 2.08 0.90
Beef, top loin petite roast, boneless, separable lean only, trimmed to 1/8"

fat, all grades, cooked, roasted

2.98 2.08 0.90
Beef, rib, back ribs, bone-in, separable lean only, trimmed to 0" fat, all

grades, cooked, braised

2.75 1.85 0.90
Lamb, domestic, shoulder, arm, separable lean and fat, trimmed to 1/8"

fat, choice, cooked, braised

2.97 2.07 0.90
Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to

1/8" fat, all grades, cooked, grilled

2.74 1.84 0.90
Lamb, domestic, foreshank, separable lean only, trimmed to 1/4" fat,

choice, cooked, braised

2.97 2.07 0.90
Beef, rib eye roast, boneless, lip-on, separable lean only, trimmed to 1/8"

fat, all grades, cooked, roasted

2.96 2.06 0.90
Beef, ribeye petite roast, boneless, separable lean only, trimmed to 0" fat,

all grades, cooked, roasted

2.96 2.06 0.89
Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0"

fat, all grades, cooked, grilled

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