cooked · USDA SR Legacy, FDC ID 175211 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.69 | 8.5 |
| Isoleucine Essential (BCAA) | 0.39 | 4.8 |
| Valine Essential (BCAA) | 0.42 | 5.2 |
| Lysine Essential | 0.56 | 6.8 |
| Threonine Essential | 0.32 | 3.9 |
| Phenylalanine Essential | 0.41 | 5.0 |
| Methionine Essential | 0.07 | 0.8 |
| Histidine Essential | 0.23 | 2.9 |
| Tryptophan Essential | 0.07 | 0.8 |
| Glutamic acid Non-essential | 1.32 | 16.3 |
| Aspartic acid Non-essential | 0.96 | 11.8 |
| Proline Non-essential | 0.40 | 4.9 |
| Alanine Non-essential | 0.36 | 4.5 |
| Serine Non-essential | 0.45 | 5.5 |
| Tyrosine Non-essential | 0.29 | 3.6 |
| Arginine Non-essential | 0.60 | 7.3 |
| Cysteine Non-essential | 0.10 | 1.2 |
| Glycine Non-essential | 0.35 | 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 175211 (Legumes and Legume Products). Educational reference, not medical advice.