cooked · USDA SR Legacy, FDC ID 169318 (Vegetables and Vegetable Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.52 | 7.8 |
| Isoleucine Essential (BCAA) | 0.43 | 6.4 |
| Valine Essential (BCAA) | 0.41 | 6.2 |
| Lysine Essential | 0.44 | 6.6 |
| Threonine Essential | 0.28 | 4.2 |
| Phenylalanine Essential | 0.33 | 4.9 |
| Methionine Essential | 0.07 | 1.0 |
| Histidine Essential | 0.23 | 3.4 |
| Tryptophan Essential | 0.09 | 1.3 |
| Glutamic acid Non-essential | 0.86 | 12.9 |
| Aspartic acid Non-essential | 0.71 | 10.7 |
| Proline Non-essential | 0.10 | 1.5 |
| Alanine Non-essential | 0.25 | 3.8 |
| Serine Non-essential | 0.41 | 6.2 |
| Tyrosine Non-essential | 0.21 | 3.2 |
| Arginine Non-essential | 0.45 | 6.7 |
| Cysteine Non-essential | 0.08 | 1.2 |
| Glycine Non-essential | 0.27 | 4.0 |
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 169318 (Vegetables and Vegetable Products). Educational reference, not medical advice.