cooked · USDA SR Legacy, FDC ID 174261 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.81 | 6.5 |
| Isoleucine Essential (BCAA) | 0.98 | 3.5 |
| Valine Essential (BCAA) | 1.15 | 4.1 |
| Lysine Essential | 0.94 | 3.4 |
| Threonine Essential | 0.61 | 2.2 |
| Phenylalanine Essential | 1.43 | 5.1 |
| Methionine Essential | 0.29 | 1.0 |
| Histidine Essential | 0.66 | 2.3 |
| Tryptophan Essential | 0.23 | 0.8 |
| Glutamic acid Non-essential | 5.42 | 19.3 |
| Aspartic acid Non-essential | 3.27 | 11.7 |
| Proline Non-essential | 1.17 | 4.2 |
| Alanine Non-essential | 1.09 | 3.9 |
| Serine Non-essential | 1.28 | 4.6 |
| Tyrosine Non-essential | 1.01 | 3.6 |
| Arginine Non-essential | 3.25 | 11.6 |
| Cysteine Non-essential | 0.38 | 1.3 |
| Glycine Non-essential | 1.62 | 5.8 |
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 174261 (Legumes and Legume Products). Educational reference, not medical advice.