cooked · USDA SR Legacy, FDC ID 172441 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 3.22 | 7.4 |
| Isoleucine Essential (BCAA) | 1.92 | 4.4 |
| Valine Essential (BCAA) | 1.98 | 4.6 |
| Lysine Essential | 2.63 | 6.1 |
| Threonine Essential | 1.72 | 4.0 |
| Phenylalanine Essential | 2.07 | 4.8 |
| Methionine Essential | 0.53 | 1.2 |
| Histidine Essential | 1.07 | 2.5 |
| Tryptophan Essential | 0.57 | 1.3 |
| Glutamic acid Non-essential | 7.67 | 17.7 |
| Aspartic acid Non-essential | 4.98 | 11.5 |
| Proline Non-essential | 2.31 | 5.3 |
| Alanine Non-essential | 1.86 | 4.3 |
| Serine Non-essential | 2.29 | 5.3 |
| Tyrosine Non-essential | 1.50 | 3.5 |
| Arginine Non-essential | 3.07 | 7.1 |
| Cysteine Non-essential | 0.64 | 1.5 |
| Glycine Non-essential | 1.83 | 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 172441 (Legumes and Legume Products). Educational reference, not medical advice.