cooked · USDA SR Legacy, FDC ID 169024 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.06 | 7.7 |
| Isoleucine Essential (BCAA) | 0.57 | 4.1 |
| Valine Essential (BCAA) | 0.66 | 4.8 |
| Lysine Essential | 1.19 | 8.7 |
| Threonine Essential | 0.47 | 3.4 |
| Phenylalanine Essential | 0.50 | 3.6 |
| Methionine Essential | 0.38 | 2.8 |
| Histidine Essential | 0.31 | 2.3 |
| Tryptophan Essential | 0.15 | 1.1 |
| Glutamic acid Non-essential | 2.10 | 15.3 |
| Aspartic acid Non-essential | 1.19 | 8.7 |
| Proline Non-essential | 0.76 | 5.5 |
| Alanine Non-essential | 0.73 | 5.3 |
| Serine Non-essential | 0.58 | 4.2 |
| Tyrosine Non-essential | 0.42 | 3.1 |
| Arginine Non-essential | 0.81 | 5.9 |
| Cysteine Non-essential | 0.19 | 1.4 |
| Glycine Non-essential | 0.61 | 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 169024 (Restaurant Foods). Educational reference, not medical advice.