dry · USDA SR Legacy, FDC ID 174947 (Baked Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.33 | 8.8 |
| Isoleucine Essential (BCAA) | 0.19 | 5.1 |
| Valine Essential (BCAA) | 0.21 | 5.8 |
| Lysine Essential | 0.20 | 5.3 |
| Threonine Essential | 0.14 | 3.7 |
| Phenylalanine Essential | 0.20 | 5.5 |
| Methionine Essential | 0.08 | 2.2 |
| Histidine Essential | 0.09 | 2.5 |
| Tryptophan Essential | 0.06 | 1.6 |
| Glutamic acid Non-essential | 1.29 | 34.8 |
| Aspartic acid Non-essential | 0.22 | 5.8 |
| Proline Non-essential | 0.46 | 12.5 |
| Alanine Non-essential | 0.13 | 3.6 |
| Serine Non-essential | 0.23 | 6.2 |
| Tyrosine Non-essential | 0.14 | 3.9 |
| Arginine Non-essential | 0.16 | 4.4 |
| Cysteine Non-essential | 0.08 | 2.1 |
| Glycine Non-essential | 0.13 | 3.6 |
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 174947 (Baked Products). Educational reference, not medical advice.