allantoin

PubChem CID 204Formula C4H6N4O3MW 158.1260 food sources

Cooking relevance

Allantoin (PubChem CID 204) is a naturally occurring compound found in small quantities in certain plant tissues. While primarily known for non-culinary applications, it appears in trace amounts in some botanical ingredients. Its presence does not significantly contribute to flavor, aroma, or texture in typical cooking contexts, making it negligible for culinary purposes.

aroma: negligible in cooking applications
culinary role: no established culinary function
mass spectra: 27 verified

Biochemical reactions

Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed

reactantRHEA:RHEA:30819 →

allantoin + H2O = allantoate + H(+)

Research associations

Literature-derived · peer-reviewed sources only · not medical advice

arthritis, experimental

Foods containing this compound

Beet

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Corn, sweet, yellow, raw

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Corn, sweet, canned, vacuum pack, niblets

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Corn, sweet, yellow, frozen, kernels cut off the cob, boiled, drained

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Corn, sweet, yellow, frozen, kernels cut off the cob, boiled, drained, with salt

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Corn, sweet, white, frozen, kernels off cob, unprepared

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Corn, sweet, white, frozen, kernels off cob, boiled, drained, with salt

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Corn, sweet, white, raw

Source

Compound data linked to PubChem CID 204, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 204

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allantoin

Cooking relevance

Biochemical reactions

Research associations

Foods containing this compound

Source

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