cooked · USDA SR Legacy, FDC ID 175200 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.77 | 8.5 |
| Isoleucine Essential (BCAA) | 0.43 | 4.7 |
| Valine Essential (BCAA) | 0.52 | 5.8 |
| Lysine Essential | 0.63 | 7.0 |
| Threonine Essential | 0.33 | 3.7 |
| Phenylalanine Essential | 0.53 | 5.9 |
| Methionine Essential | 0.12 | 1.3 |
| Histidine Essential | 0.25 | 2.7 |
| Tryptophan Essential | 0.11 | 1.2 |
| Glutamic acid Non-essential | 1.45 | 16.1 |
| Aspartic acid Non-essential | 1.13 | 12.5 |
| Proline Non-essential | 0.52 | 5.7 |
| Alanine Non-essential | 0.41 | 4.5 |
| Serine Non-essential | 0.56 | 6.3 |
| Tyrosine Non-essential | 0.21 | 2.4 |
| Arginine Non-essential | 0.49 | 5.5 |
| Cysteine Non-essential | 0.08 | 0.9 |
| Glycine Non-essential | 0.36 | 4.1 |
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 175200 (Legumes and Legume Products). Educational reference, not medical advice.