cooked · USDA SR Legacy, FDC ID 167931 (Baked Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.42 | 6.9 |
| Isoleucine Essential (BCAA) | 0.22 | 3.7 |
| Valine Essential (BCAA) | 0.28 | 4.6 |
| Lysine Essential | 0.11 | 1.8 |
| Threonine Essential | 0.13 | 2.1 |
| Phenylalanine Essential | 0.28 | 4.5 |
| Methionine Essential | 0.09 | 1.5 |
| Histidine Essential | 0.11 | 1.7 |
| Tryptophan Essential | 0.06 | 0.9 |
| Glutamic acid Non-essential | 2.06 | 33.8 |
| Aspartic acid Non-essential | 0.30 | 4.9 |
| Proline Non-essential | 0.80 | 13.1 |
| Alanine Non-essential | 0.19 | 3.2 |
| Serine Non-essential | 0.30 | 5.0 |
| Tyrosine Non-essential | 0.12 | 2.0 |
| Arginine Non-essential | 0.23 | 3.7 |
| Cysteine Non-essential | 0.13 | 2.1 |
| Glycine Non-essential | 0.23 | 3.8 |
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 167931 (Baked Products). Educational reference, not medical advice.