cooked · USDA SR Legacy, FDC ID 175237 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.71 | 8.0 |
| Isoleucine Essential (BCAA) | 0.39 | 4.4 |
| Valine Essential (BCAA) | 0.46 | 5.2 |
| Lysine Essential | 0.61 | 6.9 |
| Threonine Essential | 0.37 | 4.2 |
| Phenylalanine Essential | 0.48 | 5.4 |
| Methionine Essential | 0.13 | 1.5 |
| Histidine Essential | 0.25 | 2.8 |
| Tryptophan Essential | 0.10 | 1.2 |
| Glutamic acid Non-essential | 1.35 | 15.2 |
| Aspartic acid Non-essential | 1.07 | 12.1 |
| Proline Non-essential | 0.38 | 4.2 |
| Alanine Non-essential | 0.37 | 4.2 |
| Serine Non-essential | 0.48 | 5.4 |
| Tyrosine Non-essential | 0.25 | 2.8 |
| Arginine Non-essential | 0.55 | 6.2 |
| Cysteine Non-essential | 0.10 | 1.1 |
| Glycine Non-essential | 0.35 | 3.9 |
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 175237 (Legumes and Legume Products). Educational reference, not medical advice.