cooked · USDA SR Legacy, FDC ID 168071 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.63 | 7.9 |
| Isoleucine Essential (BCAA) | 0.31 | 3.9 |
| Valine Essential (BCAA) | 0.39 | 4.8 |
| Lysine Essential | 0.33 | 4.1 |
| Threonine Essential | 0.25 | 3.1 |
| Phenylalanine Essential | 0.38 | 4.8 |
| Methionine Essential | 0.16 | 2.0 |
| Histidine Essential | 0.19 | 2.4 |
| Tryptophan Essential | 0.09 | 1.1 |
| Glutamic acid Non-essential | 2.29 | 28.6 |
| Aspartic acid Non-essential | 0.45 | 5.6 |
| Proline Non-essential | 0.82 | 10.3 |
| Alanine Non-essential | 0.25 | 3.1 |
| Serine Non-essential | 0.42 | 5.2 |
| Tyrosine Non-essential | 0.22 | 2.8 |
| Arginine Non-essential | 0.30 | 3.8 |
| Cysteine Non-essential | 0.12 | 1.5 |
| Glycine Non-essential | 0.22 | 2.8 |
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 168071 (Restaurant Foods). Educational reference, not medical advice.