cooked · USDA SR Legacy, FDC ID 173809 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.68 | 6.5 |
| Isoleucine Essential (BCAA) | 0.91 | 3.5 |
| Valine Essential (BCAA) | 1.08 | 4.2 |
| Lysine Essential | 0.93 | 3.6 |
| Threonine Essential | 0.89 | 3.4 |
| Phenylalanine Essential | 1.34 | 5.2 |
| Methionine Essential | 0.32 | 1.2 |
| Histidine Essential | 0.65 | 2.5 |
| Tryptophan Essential | 0.25 | 1.0 |
| Glutamic acid Non-essential | 5.41 | 20.9 |
| Aspartic acid Non-essential | 3.16 | 12.2 |
| Proline Non-essential | 1.14 | 4.4 |
| Alanine Non-essential | 1.03 | 4.0 |
| Serine Non-essential | 1.27 | 4.9 |
| Tyrosine Non-essential | 1.05 | 4.1 |
| Arginine Non-essential | 3.09 | 12.0 |
| Cysteine Non-essential | 0.33 | 1.3 |
| Glycine Non-essential | 1.56 | 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 173809 (Legumes and Legume Products). Educational reference, not medical advice.