cooked · USDA SR Legacy, FDC ID 173802 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.67 | 8.6 |
| Isoleucine Essential (BCAA) | 0.41 | 5.3 |
| Valine Essential (BCAA) | 0.47 | 6.0 |
| Lysine Essential | 0.52 | 6.7 |
| Threonine Essential | 0.34 | 4.3 |
| Phenylalanine Essential | 0.45 | 5.8 |
| Methionine Essential | 0.10 | 1.3 |
| Histidine Essential | 0.24 | 3.1 |
| Tryptophan Essential | 0.09 | 1.2 |
| Glutamic acid Non-essential | 1.10 | 14.2 |
| Aspartic acid Non-essential | 1.01 | 12.9 |
| Proline Non-essential | 0.35 | 4.5 |
| Alanine Non-essential | 0.40 | 5.1 |
| Serine Non-essential | 0.52 | 6.7 |
| Tyrosine Non-essential | 0.28 | 3.5 |
| Arginine Non-essential | 0.48 | 6.1 |
| Cysteine Non-essential | 0.09 | 1.1 |
| Glycine Non-essential | 0.33 | 4.2 |
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 173802 (Legumes and Legume Products). Educational reference, not medical advice.