on September 22, 2026
Reported PQQ food sources include natto and other soy foods, parsley, green pepper, spinach, potatoes, kiwi, papaya, tea, and selected fermented beverages. Published analyses generally place free pyrroloquinoline quinone at nanogram-per-gram or nanogram-per-milliliter concentrations.
The exact numbers vary sharply among studies. A 1995 gas chromatography-mass spectrometry study reported 3.7–61 ng/g or ng/mL, while a 2007 LC-MS/MS study reported 0.19–7.02 ng/g or ng/mL. Food variety, processing, analytical method, extraction technique, and detection limits all influence the result.
A practical interpretation treats PQQ as a trace dietary compound and treats food rankings as method-qualified snapshots.
Key Takeaways
- PQQ has been reported in fermented soy foods, vegetables, herbs, fruits, tea, milk, eggs, beer, and vinegar.
- Older studies frequently list natto, parsley, green pepper, kiwi, papaya, tofu, and tea among the higher measured samples.
- Later analytical methods produced substantially different values in comparable foods.
- Current evidence supports broad food categories more strongly than a permanent top-ten ranking.
- Food PQQ appears at nanogram-level concentrations, while supplement labels commonly use milligrams.
- NyxSeren Venus contains PQQ (Pyrroloquinoline Quinone Disodium Salt): 20 mg per two-capsule serving.
What Is PQQ?
PQQ stands for pyrroloquinoline quinone. It is a redox-active compound first identified as a cofactor for bacterial enzymes. Research has explored its relationship with redox biology, mitochondrial signaling, and cellular metabolism.
PQQ has occasionally been described as vitamin-like. Its status as an essential human vitamin remains unestablished, and a formal dietary reference intake has yet to be defined.
For its broader research context, see NyxSeren’s PQQ supplement guide.
Which Foods Contain PQQ?
The following foods have been reported as containing PQQ in at least one analytical study or regulatory scientific review. The list documents reported occurrence and preserves the uncertainty around exact concentration.
| Food Group | Reported Examples | Evidence Context | Practical Interpretation |
|---|---|---|---|
| Fermented soy foods | Natto, tofu, miso | Frequently cited in older food analyses and regulatory reviews. | Results vary by microorganism, fermentation process, brand, and assay. |
| Vegetables and herbs | Parsley, green pepper, spinach, potato, cabbage, carrot | Detected in selected GC-MS, LC-MS/MS, and enzymatic analyses. | Variety, freshness, water content, and preparation affect comparisons. |
| Fruits | Kiwi, papaya, tomato, apple, banana, orange | Reported mainly in earlier food-composition work. | Current data support food-group context rather than precise daily tracking. |
| Tea and fermented beverages | Green tea, oolong tea, beer, vinegar | Later testing found wide variation, including different values among vinegar samples. | Production method and microbial activity can influence the measured amount. |
| Animal-derived foods | Milk and egg | Included in regulatory reviews, with mixed findings among analytical studies. | These foods provide a less consistent evidence base for PQQ ranking. |
Which Food Has the Most PQQ?
A 1995 GC-MS study reported 61 ng/g in its natto sample, the highest value among the foods tested in that study. The same research reported values around 27–34 ng/g or ng/mL for parsley, green tea, green pepper, kiwi, and papaya.
Subsequent research produced a different picture. A 2007 LC-MS/MS method found free PQQ across almost all tested foods at 0.19–7.02 ng/g or ng/mL. A 2018 screening study measured 0.47 ng/g in green pepper and less than 0.1 ng/g or ng/mL in several parsley, spinach, green tea, and oolong tea samples. Its tested natto sample remained below the detection threshold.
The strongest defensible answer identifies natto as the highest sample in the 1995 dataset. A universal highest-PQQ food remains unestablished.
Why Do Published PQQ Food Values Differ?
| Study | Method | Headline Result | Interpretation |
|---|---|---|---|
| Kumazawa et al., 1995 | GC-MS after extraction and derivatization | 3.7–61 ng/g or ng/mL across tested samples | Established early evidence of free PQQ in foods. |
| Noji et al., 2007 | LC-MS/MS with labeled PQQ as an internal standard | 0.19–7.02 ng/g or ng/mL across almost all tested foods | Demonstrated the effect of a more selective analytical method. |
| Sato et al., 2018 | Optimized enzymatic and LC-MS/MS investigation | Nanogram-level results, sample-dependent detection, and vinegar variation | Confirmed the importance of extraction, sample, and detection method. |
Studies may measure free PQQ, PQQ derivatives, or compounds formed when PQQ reacts with amino acids. Fresh weight, dry weight, sample handling, extraction efficiency, fermentation, and laboratory detection limits add further variation.
How Much PQQ Do Foods Provide?
Food concentrations use nanograms. Supplement servings use milligrams. One milligram equals one million nanograms, so 20 mg equals 20 million nanograms.
Even the legacy value of 61 ng/g equals approximately 0.061 mg per kilogram of food. This calculation illustrates the difference in scale. Chemical form, absorption, food matrix, and metabolism require separate evidence.
| Comparison | PQQ in Foods | Standardized Supplement Serving |
|---|---|---|
| Measurement scale | Nanograms per gram or milliliter | Usually declared in milligrams |
| Variation | Changes with food, sample, processing, and assay | A declared amount applies to the stated serving |
| Chemical context | Free PQQ, derivatives, and a complete food matrix | A defined ingredient form within a finished formula |
| Best use of the evidence | Supports qualitative dietary-source context | Supports label-based serving interpretation |
How to Use PQQ Food-Source Information
- Choose foods for their complete nutritional profile, with PQQ as secondary context.
- Include fermented soy foods when they fit personal dietary needs and tolerance.
- Use vegetables, herbs, fruits, and varied plant foods to build dietary diversity.
- Treat exact online PQQ rankings as study-specific results.
- Use the current product label for supplement form, serving size, and directions.
Standard food databases currently offer limited PQQ data. Precise daily intake calculations therefore carry substantial uncertainty.
Where NyxSeren Venus Fits
According to the current NyxSeren ingredient table, each two-capsule serving of NyxSeren Venus Metabolic Vitality Drive contains PQQ (Pyrroloquinoline Quinone Disodium Salt): 20 mg.
This declared serving and food measurements represent separate exposure contexts. Food research measures trace PQQ in a complete food matrix. Venus provides a defined ingredient form within a multi-ingredient daytime formula.
NyxSeren positions Venus within a daytime metabolic-vitality and mitochondrial-readiness routine. Readers exploring the wider category can continue with the guide to mitochondrial support supplements and the broader circadian rhythm supplement framework.
Evidence for an individual food compound, a supplemental ingredient, and a finished multi-ingredient formula should be evaluated at their respective levels.
Safety and Suitability
A 2017 EFSA scientific opinion evaluated PQQ disodium salt under proposed conditions of use at up to 20 mg per day for healthy adults, excluding children, pregnant women, and lactating women. Its conclusion applies to those specified conditions.
People who are pregnant, breastfeeding, taking medications, managing a medical condition, or combining multiple supplements should discuss PQQ use with a qualified healthcare professional. Follow the current product label and seek professional guidance if an adverse reaction occurs.
Final Takeaway
PQQ occurs in a range of foods at trace, nanogram-level concentrations. Natto, parsley, green pepper, kiwi, papaya, tofu, spinach, tea, beer, and vinegar have all appeared in published analyses, with substantial variation among methods and samples.
Food sources support dietary context. Supplement labels provide a standardized serving reference. NyxSeren Venus lists PQQ (Pyrroloquinoline Quinone Disodium Salt): 20 mg per two-capsule serving within its daytime formula.
Sources
- Levels of pyrroloquinoline quinone in various foods
- LC-MS/MS analysis of PQQ in various foods
- Determination of PQQ by enzymatic and LC-MS/MS methods
- EFSA safety assessment of PQQ disodium salt
- FDA response to GRAS Notice No. 625
Frequently Asked Questions
What foods contain PQQ?
Studies have reported PQQ in fermented soy foods such as natto, tofu, and miso; vegetables and herbs including parsley, green pepper, spinach, and potato; fruits including kiwi and papaya; tea and selected fermented beverages; and animal-derived foods such as milk and egg. Measured levels vary by sample and analytical method.
Which food has the most PQQ?
A 1995 GC-MS study reported 61 ng/g in its natto sample, the highest value among its tested foods. Later studies using different methods produced much lower or undetectable results in some comparable samples, so a universal PQQ food ranking remains unestablished.
How much PQQ is in food?
Published analyses generally report free PQQ in nanograms per gram of solid food or nanograms per milliliter of liquid. A 1995 study reported 3.7-61 ng/g or ng/mL, while a 2007 LC-MS/MS study reported 0.19-7.02 ng/g or ng/mL.
Can food provide 20 mg PQQ?
Conventional foods contain PQQ on a far smaller measured scale. Twenty milligrams equals 20 million nanograms, while food studies report nanograms per gram or milliliter. Food intake and a 20 mg supplement serving therefore represent separate exposure contexts.
Does NyxSeren Venus contain PQQ?
Yes. According to the current NyxSeren ingredient table, each two-capsule serving of Venus Metabolic Vitality Drive contains PQQ (Pyrroloquinoline Quinone Disodium Salt): 20 mg.