cooked · USDA SR Legacy, FDC ID 172424 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.18 | 7.6 |
| Isoleucine Essential (BCAA) | 0.69 | 4.5 |
| Valine Essential (BCAA) | 0.65 | 4.2 |
| Lysine Essential | 0.83 | 5.3 |
| Threonine Essential | 0.57 | 3.7 |
| Phenylalanine Essential | 0.62 | 4.0 |
| Methionine Essential | 0.11 | 0.7 |
| Histidine Essential | 0.44 | 2.8 |
| Tryptophan Essential | 0.13 | 0.8 |
| Glutamic acid Non-essential | 3.74 | 24.0 |
| Aspartic acid Non-essential | 1.67 | 10.7 |
| Proline Non-essential | 0.64 | 4.1 |
| Alanine Non-essential | 0.56 | 3.6 |
| Serine Non-essential | 0.81 | 5.2 |
| Tyrosine Non-essential | 0.58 | 3.8 |
| Arginine Non-essential | 1.67 | 10.7 |
| Cysteine Non-essential | 0.19 | 1.2 |
| Glycine Non-essential | 0.66 | 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 172424 (Legumes and Legume Products). Educational reference, not medical advice.