cooked · USDA SR Legacy, FDC ID 174260 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.88 | 6.5 |
| Isoleucine Essential (BCAA) | 0.47 | 3.5 |
| Valine Essential (BCAA) | 0.57 | 4.2 |
| Lysine Essential | 0.48 | 3.6 |
| Threonine Essential | 0.46 | 3.4 |
| Phenylalanine Essential | 0.70 | 5.2 |
| Methionine Essential | 0.17 | 1.2 |
| Histidine Essential | 0.34 | 2.5 |
| Tryptophan Essential | 0.13 | 1.0 |
| Glutamic acid Non-essential | 2.82 | 20.9 |
| Aspartic acid Non-essential | 1.65 | 12.2 |
| Proline Non-essential | 0.60 | 4.4 |
| Alanine Non-essential | 0.54 | 4.0 |
| Serine Non-essential | 0.67 | 4.9 |
| Tyrosine Non-essential | 0.55 | 4.1 |
| Arginine Non-essential | 1.61 | 12.0 |
| Cysteine Non-essential | 0.17 | 1.3 |
| Glycine Non-essential | 0.81 | 6.0 |
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 174260 (Legumes and Legume Products). Educational reference, not medical advice.