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Red meats are the best sources of carnitine (50 to 120 mg/100 g). Fish, chicken and milk are good sources (1.6 to 6.4 mg/100 g). Vegetables, fruits, grains, and other plant-derived foods contain very little carnitine (<0.05 mg/100 g). Approximately 65 to 75% of dietary carnitine is absorbed. Unabsorbed carnitine is almost entirely degraded by bacteria in the large intestine. No dietary components are known to impair absorption. There is no known toxicity associated with ingestion from normal dietary components. Supplements that provide more than 3,000 mg (19 mmol) of carnitine per day may cause diarrhea and/or "fish odor" syndrome..