cooked · USDA SR Legacy, FDC ID 169283 (Vegetables and Vegetable Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.88 | 7.1 |
| Isoleucine Essential (BCAA) | 0.54 | 4.4 |
| Valine Essential (BCAA) | 0.55 | 4.4 |
| Lysine Essential | 0.74 | 6.0 |
| Threonine Essential | 0.49 | 4.0 |
| Phenylalanine Essential | 0.56 | 4.5 |
| Methionine Essential | 0.15 | 1.2 |
| Histidine Essential | 0.33 | 2.7 |
| Tryptophan Essential | 0.15 | 1.2 |
| Glutamic acid Non-essential | 2.32 | 18.8 |
| Aspartic acid Non-essential | 1.44 | 11.7 |
| Proline Non-essential | 0.58 | 4.7 |
| Alanine Non-essential | 0.56 | 4.5 |
| Serine Non-essential | 0.69 | 5.6 |
| Tyrosine Non-essential | 0.44 | 3.6 |
| Arginine Non-essential | 0.99 | 8.0 |
| Cysteine Non-essential | 0.11 | 0.9 |
| Glycine Non-essential | 0.51 | 4.2 |
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 169283 (Vegetables and Vegetable Products). Educational reference, not medical advice.