cooked · USDA SR Legacy, FDC ID 167670 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 2.79 | 8.9 |
| Isoleucine Essential (BCAA) | 1.62 | 5.1 |
| Valine Essential (BCAA) | 2.89 | 9.2 |
| Lysine Essential | 3.10 | 9.8 |
| Threonine Essential | 1.52 | 4.8 |
| Phenylalanine Essential | 1.38 | 4.4 |
| Methionine Essential | 0.83 | 2.6 |
| Histidine Essential | 1.22 | 3.9 |
| Tryptophan Essential | 0.41 | 1.3 |
| Glutamic acid Non-essential | 5.13 | 16.3 |
| Aspartic acid Non-essential | 3.14 | 10.0 |
| Proline Non-essential | 1.34 | 4.3 |
| Alanine Non-essential | 1.92 | 6.1 |
| Serine Non-essential | 1.27 | 4.0 |
| Tyrosine Non-essential | 1.15 | 3.6 |
| Arginine Non-essential | 2.24 | 7.1 |
| Cysteine Non-essential | 0.32 | 1.0 |
| Glycine Non-essential | 1.50 | 4.8 |
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 167670 (Restaurant Foods). Educational reference, not medical advice.