dry · USDA SR Legacy, FDC ID 172776 (Baked Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.91 | 7.1 |
| Isoleucine Essential (BCAA) | 0.50 | 3.9 |
| Valine Essential (BCAA) | 0.63 | 4.9 |
| Lysine Essential | 0.43 | 3.4 |
| Threonine Essential | 0.39 | 3.1 |
| Phenylalanine Essential | 0.63 | 5.0 |
| Methionine Essential | 0.22 | 1.7 |
| Histidine Essential | 0.30 | 2.3 |
| Tryptophan Essential | 0.19 | 1.5 |
| Glutamic acid Non-essential | 3.60 | 28.1 |
| Aspartic acid Non-essential | 0.81 | 6.4 |
| Proline Non-essential | 1.11 | 8.7 |
| Alanine Non-essential | 0.53 | 4.1 |
| Serine Non-essential | 0.60 | 4.7 |
| Tyrosine Non-essential | 0.40 | 3.1 |
| Arginine Non-essential | 0.70 | 5.5 |
| Cysteine Non-essential | 0.30 | 2.3 |
| Glycine Non-essential | 0.56 | 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 172776 (Baked Products). Educational reference, not medical advice.