Valine (valine) is one of 20 protein amino acids. From a nutritional standpoint, valine is also a necessary amino acid. The name Valine in English is derived from Valerian (Valerian), and the Chinese name is therefore called Valine. Its codons are Guu, GUA, Guc and GUG. It is a non-polar amino acid. In sickle-type erythrocyte disease, valine in hemoglobin replaces hydrophilic amino acid-glutamate (glutamate): Because Valine is hydrophobic, hemoglobin does not fold properly. Valine is completely electrically neutral when its side chains are also neutral, and the charge produced by its amino and carboxyl groups is just balanced, this molecule is called amphoteric ions. The sources of food containing rich valine are: white cheese, fish, poultry, cattle, peanuts, sesame seeds and beans.