cooked · USDA SR Legacy, FDC ID 169842 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.44 | 8.0 |
| Isoleucine Essential (BCAA) | 0.77 | 4.3 |
| Valine Essential (BCAA) | 0.83 | 4.6 |
| Lysine Essential | 2.25 | 12.5 |
| Threonine Essential | 0.60 | 3.3 |
| Phenylalanine Essential | 0.69 | 3.8 |
| Methionine Essential | 0.48 | 2.7 |
| Histidine Essential | 0.69 | 3.8 |
| Tryptophan Essential | 0.19 | 1.1 |
| Glutamic acid Non-essential | 3.05 | 16.9 |
| Aspartic acid Non-essential | 1.26 | 7.0 |
| Proline Non-essential | 1.06 | 5.9 |
| Alanine Non-essential | 0.89 | 4.9 |
| Serine Non-essential | 0.69 | 3.8 |
| Tyrosine Non-essential | 0.50 | 2.8 |
| Arginine Non-essential | 1.24 | 6.9 |
| Cysteine Non-essential | 0.27 | 1.5 |
| Glycine Non-essential | 0.80 | 4.4 |
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 169842 (Restaurant Foods). Educational reference, not medical advice.