cooked · USDA SR Legacy, FDC ID 173731 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.43 | 7.7 |
| Isoleucine Essential (BCAA) | 0.24 | 4.4 |
| Valine Essential (BCAA) | 0.28 | 5.1 |
| Lysine Essential | 0.38 | 6.8 |
| Threonine Essential | 0.23 | 4.1 |
| Phenylalanine Essential | 0.29 | 5.2 |
| Methionine Essential | 0.09 | 1.6 |
| Histidine Essential | 0.15 | 2.8 |
| Tryptophan Essential | 0.07 | 1.2 |
| Glutamic acid Non-essential | 0.84 | 15.2 |
| Aspartic acid Non-essential | 0.64 | 11.5 |
| Proline Non-essential | 0.24 | 4.3 |
| Alanine Non-essential | 0.24 | 4.3 |
| Serine Non-essential | 0.29 | 5.2 |
| Tyrosine Non-essential | 0.15 | 2.8 |
| Arginine Non-essential | 0.36 | 6.4 |
| Cysteine Non-essential | 0.06 | 1.1 |
| Glycine Non-essential | 0.23 | 4.2 |
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 173731 (Legumes and Legume Products). Educational reference, not medical advice.