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Vergleichende Analyse des Carnitingehalts in Lebensmitteln Eine Analyse, die den Carnitingehalt verschiedener Lebensmittelgruppen vergleicht, zeigt, dass rotes Fleisch (insbesondere Rind- und Lammfleisch) die ergiebigsten Quellen sind, gefolgt von Milch, Fisch und Hhnchen, whrend alle pflanzlichen Lebensmittel eher geringe Mengen an Carnitin enthalten