cooked · USDA SR Legacy, FDC ID 172427 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.63 | 8.3 |
| Isoleucine Essential (BCAA) | 0.39 | 5.1 |
| Valine Essential (BCAA) | 0.42 | 5.6 |
| Lysine Essential | 0.50 | 6.6 |
| Threonine Essential | 0.26 | 3.5 |
| Phenylalanine Essential | 0.44 | 5.8 |
| Methionine Essential | 0.11 | 1.5 |
| Histidine Essential | 0.21 | 2.8 |
| Tryptophan Essential | 0.08 | 1.0 |
| Glutamic acid Non-essential | 1.23 | 16.4 |
| Aspartic acid Non-essential | 0.88 | 11.7 |
| Proline Non-essential | 0.35 | 4.6 |
| Alanine Non-essential | 0.32 | 4.3 |
| Serine Non-essential | 0.40 | 5.3 |
| Tyrosine Non-essential | 0.23 | 3.1 |
| Arginine Non-essential | 0.49 | 6.5 |
| Cysteine Non-essential | 0.07 | 0.9 |
| Glycine Non-essential | 0.32 | 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 172427 (Legumes and Legume Products). Educational reference, not medical advice.