cooked · USDA SR Legacy, FDC ID 169015 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.54 | 10.4 |
| Isoleucine Essential (BCAA) | 0.79 | 5.4 |
| Valine Essential (BCAA) | 1.04 | 7.0 |
| Lysine Essential | 1.18 | 8.0 |
| Threonine Essential | 0.43 | 2.9 |
| Phenylalanine Essential | 0.85 | 5.8 |
| Methionine Essential | 0.43 | 2.9 |
| Histidine Essential | 0.47 | 3.2 |
| Tryptophan Essential | 0.18 | 1.2 |
| Glutamic acid Non-essential | 3.92 | 26.6 |
| Aspartic acid Non-essential | 1.07 | 7.2 |
| Proline Non-essential | 2.19 | 14.8 |
| Alanine Non-essential | 0.49 | 3.3 |
| Serine Non-essential | 0.69 | 4.7 |
| Tyrosine Non-essential | 0.63 | 4.3 |
| Arginine Non-essential | 0.64 | 4.3 |
| Cysteine Non-essential | 0.18 | 1.2 |
| Glycine Non-essential | 0.37 | 2.5 |
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 169015 (Restaurant Foods). Educational reference, not medical advice.