cooked · USDA SR Legacy, FDC ID 168515 (Vegetables and Vegetable Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.05 | 3.2 |
| Isoleucine Essential (BCAA) | 0.04 | 2.4 |
| Valine Essential (BCAA) | 0.05 | 3.3 |
| Lysine Essential | 0.05 | 3.4 |
| Threonine Essential | 0.04 | 2.7 |
| Phenylalanine Essential | 0.04 | 2.5 |
| Methionine Essential | 0.01 | 0.9 |
| Histidine Essential | 0.03 | 1.7 |
| Tryptophan Essential | 0.01 | 0.9 |
| Glutamic acid Non-essential | 0.35 | 22.9 |
| Aspartic acid Non-essential | 0.14 | 9.5 |
| Proline Non-essential | 0.06 | 3.7 |
| Alanine Non-essential | 0.05 | 3.3 |
| Serine Non-essential | 0.06 | 4.1 |
| Tyrosine Non-essential | 0.02 | 1.5 |
| Arginine Non-essential | 0.09 | 5.8 |
| Cysteine Non-essential | 0.01 | 0.9 |
| Glycine Non-essential | 0.04 | 2.4 |
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 168515 (Vegetables and Vegetable Products). Educational reference, not medical advice.