cooked · USDA SR Legacy, FDC ID 168077 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.11 | 8.0 |
| Isoleucine Essential (BCAA) | 0.61 | 4.4 |
| Valine Essential (BCAA) | 1.10 | 7.9 |
| Lysine Essential | 0.94 | 6.8 |
| Threonine Essential | 0.49 | 3.6 |
| Phenylalanine Essential | 0.63 | 4.5 |
| Methionine Essential | 0.34 | 2.4 |
| Histidine Essential | 0.28 | 2.0 |
| Tryptophan Essential | 0.16 | 1.1 |
| Glutamic acid Non-essential | 2.75 | 19.8 |
| Aspartic acid Non-essential | 1.29 | 9.3 |
| Proline Non-essential | 0.68 | 4.9 |
| Alanine Non-essential | 0.74 | 5.3 |
| Serine Non-essential | 0.59 | 4.3 |
| Tyrosine Non-essential | 0.40 | 2.9 |
| Arginine Non-essential | 1.01 | 7.3 |
| Cysteine Non-essential | 0.19 | 1.4 |
| Glycine Non-essential | 0.60 | 4.3 |
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 168077 (Restaurant Foods). Educational reference, not medical advice.