cooked · USDA SR Legacy, FDC ID 168395 (Vegetables and Vegetable Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.35 | 7.2 |
| Isoleucine Essential (BCAA) | 0.21 | 4.4 |
| Valine Essential (BCAA) | 0.25 | 5.1 |
| Lysine Essential | 0.28 | 5.7 |
| Threonine Essential | 0.20 | 4.2 |
| Phenylalanine Essential | 0.24 | 5.0 |
| Methionine Essential | 0.05 | 1.0 |
| Histidine Essential | 0.14 | 2.8 |
| Tryptophan Essential | 0.05 | 1.0 |
| Glutamic acid Non-essential | 0.59 | 12.2 |
| Aspartic acid Non-essential | 0.63 | 13.0 |
| Proline Non-essential | 0.20 | 4.0 |
| Alanine Non-essential | 0.20 | 4.1 |
| Serine Non-essential | 0.26 | 5.3 |
| Tyrosine Non-essential | 0.17 | 3.4 |
| Arginine Non-essential | 0.26 | 5.4 |
| Cysteine Non-essential | 0.06 | 1.1 |
| Glycine Non-essential | 0.17 | 3.4 |
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 168395 (Vegetables and Vegetable Products). Educational reference, not medical advice.