cooked · USDA SR Legacy, FDC ID 169846 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.12 | 8.3 |
| Isoleucine Essential (BCAA) | 0.64 | 4.8 |
| Valine Essential (BCAA) | 0.72 | 5.4 |
| Lysine Essential | 1.21 | 9.0 |
| Threonine Essential | 0.46 | 3.4 |
| Phenylalanine Essential | 0.53 | 3.9 |
| Methionine Essential | 0.40 | 3.0 |
| Histidine Essential | 0.33 | 2.4 |
| Tryptophan Essential | 0.15 | 1.1 |
| Glutamic acid Non-essential | 2.21 | 16.4 |
| Aspartic acid Non-essential | 1.28 | 9.5 |
| Proline Non-essential | 0.74 | 5.5 |
| Alanine Non-essential | 0.78 | 5.8 |
| Serine Non-essential | 0.51 | 3.8 |
| Tyrosine Non-essential | 0.42 | 3.1 |
| Arginine Non-essential | 0.84 | 6.2 |
| Cysteine Non-essential | 0.18 | 1.3 |
| Glycine Non-essential | 0.65 | 4.8 |
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 169846 (Restaurant Foods). Educational reference, not medical advice.