cooked · USDA SR Legacy, FDC ID 172429 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.60 | 7.2 |
| Isoleucine Essential (BCAA) | 0.34 | 4.1 |
| Valine Essential (BCAA) | 0.39 | 4.7 |
| Lysine Essential | 0.60 | 7.2 |
| Threonine Essential | 0.30 | 3.5 |
| Phenylalanine Essential | 0.38 | 4.6 |
| Methionine Essential | 0.09 | 1.0 |
| Histidine Essential | 0.20 | 2.4 |
| Tryptophan Essential | 0.09 | 1.1 |
| Glutamic acid Non-essential | 1.43 | 17.1 |
| Aspartic acid Non-essential | 0.98 | 11.8 |
| Proline Non-essential | 0.34 | 4.1 |
| Alanine Non-essential | 0.37 | 4.4 |
| Serine Non-essential | 0.37 | 4.4 |
| Tyrosine Non-essential | 0.24 | 2.9 |
| Arginine Non-essential | 0.74 | 8.9 |
| Cysteine Non-essential | 0.13 | 1.5 |
| Glycine Non-essential | 0.37 | 4.4 |
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 172429 (Legumes and Legume Products). Educational reference, not medical advice.