Lysine & Arginine in Diet: Control Herpes Outbreaks

Lysine and arginine are important nutrients in the fight against herpes (HSV1 and HSV2), with greater intake of lysine compared to arginine found to be beneficial in helping control outbreaks. Use this searchable lysine-arginine table to help increase lysine and decrease arginine foods.

Check the numbers for lysine and arginine content, and check the ratio. Keep in mind this is not a firm rule, and you should have a balanced diet to support overall immunity and use limitations in diet in moderation and as needed. Don’t avoid foods with a very small amount of arginine in them.

Look at the absolute figures for lysine and arginine content. There is no reason to avoid a food if it has a low lysine/arginine ratio and only a few mg of arginine in it.

Food	Grams	Lys (mg)	Arg (mg)	Lys:Arg
Pork leg	454	7550	5530	1.365
Wild pheasant	371	7470	5240	1.426
Canadian Style Bacon	454	7370	5100	1.445
Beef Round steak	454	7320	5550	1.319
Beef Flank steak	454	7270	5500	1.322
Pork Shoulder	454	7140	5240	1.363
Beef Tenderloin	454	6990	5320	1.314
Beef Chuck roast	454	6900	5250	1.314
Beef Sirloin steak	454	6880	5230	1.315
Ham, boneless	454	6750	5170	1.306
Wild quail	405	6660	5180	1.286
Porterhouse steak	454	6560	4980	1.317
Beef T-bone steak	454	6330	4810	1.316
Beef Rib roast	454	6050	4600	1.315
Beef Short ribs	454	5430	4130	1.315
Corned Beef, brisket	454	5100	4100	1.244
Pork Spareribs	454	4730	3340	1.416
Tuna, in water	165	4480	2920	1.534
Goose, domesticated	320	4010	3150	1.273
Turkey, light meat	180	3540	2740	1.292
Nonfat Milk, dry	120	3440	1570	2.191
Ricotta Cheese, part skim	246	3320	1570	2.115
Ricotta Cheese	246	3290	1550	2.123
Turkey, canned boned	142	3040	2360	1.288
Pork Bacon	454	2900	2400	1.208
Whole Milk, dry	128	2670	1220	2.189
Turkey, dark meat	152	2620	2020	1.297
Duck, domesticated	287	2610	2210	1.181
Pumpkin seeds & squash	140	2530	5570	0.454
Cottage Cheese, Low fat 2%	226	2510	1410	1.78
Chicken breast	181	2500	1870	1.337
Chicken canned, boned	142	2500	1920	1.302
Chicken leg	231	2470	1890	1.307
Chicken, dark meat	160	2150	1680	1.28
Cottage Cheese, creamed	210	2120	1190	1.782
Cottage Cheese, dry	145	2020	1140	1.772
Pork loin chop	151	1950	1430	1.364
Chicken, light meat	116	1920	1470	1.306
Condensed Milk, sweetened	306	1920	876	2.192
Nonfat Milk, dry, instant	68	1890	864	2.188
Chicken, dark meat, w/o s	109	1860	1320	1.409
Chicken, light meat w/o s	88	1730	1230	1.407
Clams	180	1720	1680	1.024
Ground beef, lean	113	1670	1350	1.237
Pistachios, shelled	128	1640	2790	0.588
Shark	85	1640	1070	1.533
Halibut	85	1620	1060	1.528
Snapper	85	1600	1040	1.538
Liver	113	1570	1420	1.106
Bluefish	85	1560	1020	1.529
Ground beef, regular	113	1560	1260	1.238
Salmon	85	1550	1000	1.55
Swordfish	85	1550	1000	1.55
Turkey liver	102	1540	1250	1.232
Pollock	85	1520	989	1.537
Pike	85	1500	979	1.532
Shrimp	85	1500	1510	0.993
Whitefish	85	1490	971	1.535
Haddock	85	1480	961	1.54
Flat fish, flounder	85	1470	959	1.533
Mackerel	85	1450	946	1.533
Peanuts	144	1450	5050	0.287
Perch	85	1450	948	1.53
Eel	85	1440	938	1.535
Catfish	85	1420	925	1.535
Herring	85	1400	914	1.532
Mayonnaise	185	1400	1400	1
Carp	85	1390	907	1.533
Cod	85	1390	906	1.534
Bass	85	1380	902	1.53
Smelt	85	1380	897	1.538
Crab	85	1350	1360	0.993
Wheat germ	180	1330	1790	0.743
Chicken thigh	120	1310	1020	1.284
Snails	85	1250	2100	0.595
Sesame seeds	150	1240	4990	0.248
Chicken drumstick	110	1160	872	1.33
Goose liver	94	1160	943	1.23
Plain Yogurt, skim	227	1160	391	2.967
Abalone	85	1090	1060	1.028
Chicken back	177	1090	900	1.211
Plain Yogurt, lowfat	227	1060	359	2.953
Scallops	85	1060	1040	1.019
Italian sausage, ckd	67	1020	792	1.288
Almonds	142	946	3540	0.267
Parmesan Cheese	28	937	373	2.512
Bratwurst, cooked	85	910	706	1.289
Squash, winter	205	902	1590	0.567
Fruit Yogurt, low fat	227	810	272	2.978
Gruyere Cheese	28	768	276	2.783
Lima beans, cooked	170	765	775	0.987
Evaporated Milk, skim	128	763	349	2.186
Eggnog	254	758	378	2.005
Brazil nuts	140	757	3350	0.226
Edam Cheese	28	754	273	2.762
Gouda Cheese	28	752	273	2.755
Provolone Cheese	28	750	290	2.586
Swiss Cheese	28	733	263	2.787
Goat Milk	244	708	291	2.433
Plain Yogurt	227	706	237	2.979
Mozzarella Cheese	28	699	295	2.369
Chicken wing	90	698	585	1.193
Pea and ham soup	253	696	703	0.99
Processed Swiss Cheese	28	696	293	2.375
Evaporated Milk	126	681	311	2.19
Buttermilk	245	679	309	2.197
Beef, dried	28	673	557	1.208
Skim Milk	245	663	302	2.195
Low fat Milk, 2%	244	644	294	2.19
Whole Milk	244	637	291	2.189
Knockwurst	68	634	482	1.315
Chocolate Milk	250	629	287	2.192
Duck liver	44	624	505	1.236
Processed American Cheese	28	623	263	2.369
Muenster Cheese	28	606	250	2.424
Brick Cheese	28	602	248	2.427
Cheddar Cheese	28	588	267	2.202
Oat flakes	48	583	579	1.007
Monterey Jack Cheese	28	578	262	2.206
Tilsit Cheese	28	578	241	2.398
Half and Half Cream	242	568	259	2.193
Port du salut Cheese	28	563	235	2.396
Colby Cheese	28	561	254	2.209
Mozzarella Cheese	28	559	236	2.369
Cheshire Cheese	28	551	250	2.204
Lentil sprouts	77	548	470	1.166
Sardines, in oil, drained	24	542	354	1.531
Anchovy, in oil, drained	20	531	346	1.535
Blue Cheese	28	526	202	2.604
Brie Cheese	28	525	208	2.524
Camembert Cheese	28	501	199	2.518
Limburger Cheese	28	475	198	2.399
Beef smoked, chopped	28	467	386	1.21
Walnuts	100	466	2520	0.185
Chicken gizzard	37	465	484	0.961
Peas, green	146	463	625	0.741
Hazelnuts	135	459	2480	0.185
Oysters	84	444	433	1.025
Macadamia nuts	134	434	1200	0.362
American Cheese Spread	28	427	155	2.755
Bean w/ frankfurters soup	250	415	331	1.254
Black bean soup	247	415	331	1.254
Whipping Cream, light	239	411	188	2.186
Whole Egg	50	410	388	1.057
Ice Milk	131	409	187	2.187
Frankfurter, beef and pork	45	407	382	1.065
Frankfurter, beef	45	389	314	1.239
Whipping Cream, heavy	238	387	177	2.186
Soybean sprouts	70	386	266	1.451
Ice Cream	133	381	174	2.19
Pastrami	28	375	302	1.242
Mortadella	28	358	291	1.23
Vegetable w/beef soup	244	344	261	1.318
Bologna, pork	28	341	285	1.196
Liver cheese	28	334	237	1.409
Ice Cream, rich	148	327	150	2.18
Brotwurst	28	323	268	1.205
Summer sausage	23	318	228	1.395
Pecans	108	315	1190	0.265
Polish sausage	28	315	262	1.202
Chicken neck	79	298	212	1.406
Caviar, black and red	16	293	254	1.154
Kielbasa	28	286	267	1.071
Potato, baking	202	283	214	1.322
Tomato paste	262	282	200	1.41
Beef noodle soup	244	261	198	1.318
Braunschweiger	28	258	217	1.189
Pine nuts	28	256	1330	0.192
Bologna, beef	28	254	205	1.239
Neufchatel Cheese	28	253	107	2.364
Pork sausage	28	252	196	1.286
Chicken rice soup	241	251	234	1.073
New England Clam Chowder	244	251	229	1.096
Bologna, beef and pork	28	250	198	1.263
Cashews	160	246	470	0.523
Chestnuts, fresh	160	246	470	0.523
Gjetost Cheese	28	231	93	2.484
Fig, dried	189	228	131	1.74
Chicken noodle soup	241	219	166	1.319
Cream of chicken soup	244	215	166	1.295
Turkey noodle soup	244	212	159	1.333
Corn	154	210	200	1.05
Egg White	33	206	195	1.056
Asparagus	134	194	192	1.01
Cream Cheese	28	192	81	2.37
Parmesan Cheese, grated	5	192	77	2.494
Potato	150	190	140	1.357
Avocado	272	189	119	1.588
Egg Yolk	17	189	193	0.979
Minestrone soup	241	183	198	0.924
Salami, hard	10	182	152	1.197
Bran flakes	47	177	314	0.564
Peanut butter	15	176	613	0.287
Oats, puffed	28.4	175	320	0.547
Watercress	104	172	200	0.86
Sherbet	193	171	78	2.192
Human Milk	246	168	105	1.6
Chicken gumbo	244	161	122	1.32
Whole Egg, dried	5	155	147	1.054
Whipped Cream, pressurize	60	152	70	2.171
Peach, dried	130	151	120	1.258
Pork and beef sausage	13	141	111	1.27
Collards	186	140	72	0.931
Kale	67	132	123	1.073
Brussels sprouts	88	130	178	0.73
Cream of Mushroom soup	244	127	95	1.337
Vienna sausage	16	127	113	1.124
Broccoli	88	124	128	0.969
Coconut, shredded	80	118	437	0.27
Pear, dried	175	116	56	2.071
Cream of Asparagus soup	244	112	85	1.318
Cauliflower	100	108	96	1.125
Sweet potato	130	105	100	1.05
Apricot	114	103	48	2.146
Wheat flakes	33	101	171	0.591
Wheat granules	28.4	101	169	0.598
Vegetarian vegetable soup	241	99	99	1
Watermelon	160	99	94	1.053
Cream of wheat	251	98	166	0.59
Spinach	55	98	90	1.089
Green beans	110	97	80	1.213
Leeks	124	97	97	1
Pumpkin	245	96	96	1
Onions, mature	160	90	262	0.344
Plum	5.5	90	74	1.216
Apricot, dried	35	89	49	1.816
Plantain	148	89	160	0.556
Yams	200	89	191	0.466
Mango	300	85	39	2.179
Squash, summer	130	85	65	1.308
Cream of potato soup	244	83	76	1.092
Okra	100	82	84	0.976
Tahini	15	82	378	0.217
Chicken heart	6.1	79	61	1.295
Wheat, shredded	23.6	79	133	0.594
Oatmeal	234	78	147	0.531
Whey, dry, sweet	7.5	77	28	2.75
Papaya	454	76	30	2.533
Cream of celery soup	244	73	59	1.237
Beets	136	72	30	2.4
Hickory nuts	15	70	298	0.235
Corn grits	242	68	114	0.596
Corn, puffed	28.4	65	112	0.58
Cabbage, chinese	70	62	59	1.051
Orange	180	62	85	0.729
Lettuce, iceberg	75	60	52	1.154
Lettuce, romaine	56	58	50	1.16
Banana	175	55	54	1.019
Persimmon	200	55	42	1.31
Rutabaga	140	55	207	0.266
Tomato juice	243	54	36	1.5
Turnip greens	55	54	52	1.038
Tomato soup	244	51	61	0.836
Dates	83	50	55	0.909
Wheat, puffed	12	49	85	0.576
Mushrooms	70	48	72	0.667
Turnips	130	47	31	1.516
Carrots	110	44	48	0.917
Eggplant	82	42	50	0.84
Tomato	123	41	27	1.519
Cabbage, common	70	40	48	0.833
Pineapple	155	39	28	1.393
Elderberries	145	38	68	0.559
Peppers, sweet	100	38	42	0.905
Rice, puffed	14	38	73	0.521
Apple, dried	64	37	19	1.947
Strawberries	149	37	39	0.949
Swiss chard	36	36	42	0.857
Chicken liver	32	35	352	1.236
Celery	120	32	24	1.333
Coffee Cream	15	32	15	2.133
Endive	50	32	32	1
Crabapple, slices	110	28	14	2
Tangerine	116	27	37	0.73
Grape juice	253	25	119	0.21
Applesauce, unsweetened	244	24	12	2
Grapes, adherent skin	160	24	78	0.308
Pear	180	23	12	1.917
Cucumber	104	22	36	0.611
Orange juice	248	22	117	0.188
Guava	112	21	19	1.105
Beet greens	38	20	20	1
Peach	115	20	16	1.25
Fig	65	19	11	1.727
Apple	150	17	8	2.125
Blackberries	145	17	49	0.347
Blueberries	145	17	49	0.347
Tangerine juice	247	17	84	0.202
Radish	45	16	18	0.889
Grapes, slip skin	153	13	42	0.31
Butter	14.1	9	4	2.25
Margarine	14.1	9	3	3
Garlic	3	8	19	0.421
Onions, green	100	4	6	0.667
Loquat	16	2	1	2

Lysine dosage to help manage herpes outbreaks

Lysine supplementation is advisable – during outbreaks, 1,000mg three times daily, and to prevent outbreaks, 1,000mg daily¹.

Avoid taking lysine at the same time as dairy (milk, cheese, yoghurt)^2,3. Caution with large doses and concurrent use of aminoglycoside antibiotics such as gentamicin, neomycin and streptomycin, as lysine can increase the toxicity of these drugs⁴.

Some people may experience digestive discomforts at 10g of lysine or more per day⁵.

Lysine-arginine food hacks

Balance high arginine foods with high lysine foods together, e.g. cooked brown rice with rinsed, cooked dried beans – rice is high in arginine (190mg), while dried beans have over 270mg of lysine, which more than compensates.
Only eat small amounts of high-arginine foods at once, such as certain nuts (hazelnuts, peanuts).
If you love popcorn (high in arginine) or other high arginine foods, sprinkle with nutritional yeast from the health food store to add a parmesan cheese-like flavour, which is very high in lysine (1 tablespoon nutritional yeast = 190mg lysine), and vegan.
Get to know the biggest players on the list so you know without looking at which foods are high in arginine and low in lysine.

References^1,6,7

1.
Mailoo V, Rampes S. Lysine for Herpes Simplex Prophylaxis: A Review of the Evidence. Integr Med (Encinitas). 2017;16(3):42-46. https://www.ncbi.nlm.nih.gov/pubmed/30881246
2.
Civitelli R, Villareal D, Agnusdei D, Nardi P, Avioli L, Gennari C. Dietary L-lysine and calcium metabolism in humans. Nutrition. 1992;8(6):400-405. https://www.ncbi.nlm.nih.gov/pubmed/1486246
3.
Xiao CW, Hendry A, Kenney L, Bertinato J. l-Lysine supplementation affects dietary protein quality and growth and serum amino acid concentrations in rats. Sci Rep. Published online November 15, 2023. doi:10.1038/s41598-023-47321-3
4.
Deng W, Fu T, Zhang Z, et al. L-lysine potentiates aminoglycosides against Acinetobacter baumannii via regulation of proton motive force and antibiotics uptake. Emerging Microbes & Infections. Published online January 1, 2020:639-650. doi:10.1080/22221751.2020.1740611
5.
Hayamizu K, Oshima I, Nakano M. Comprehensive Safety Assessment of ʟ-Lysine Supplementation from Clinical Studies: A Systematic Review. The Journal of Nutrition. Published online October 2020:2561S-2569S. doi:10.1093/jn/nxaa218
6.
Griffith RS, DeLong DC, Nelson JD. Relation of Arginine-Lysine Antagonism to Herpes simplex Growth in Tissue Culture. Chemotherapy. Published online 1981:209-213. doi:10.1159/000237979
7.
PEDRAZINI MC, ARAÚJO VC, MONTALLI VAM. The effect of L-Lysine in recurrent herpes labialis: pilot study with a 8-year follow up. RGO, Rev Gaúch Odontol. Published online September 2018:245-249. doi:10.1590/1981-863720180003000083517