cooked · USDA SR Legacy, FDC ID 172440 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 2.87 | 7.4 |
| Isoleucine Essential (BCAA) | 1.71 | 4.4 |
| Valine Essential (BCAA) | 1.76 | 4.6 |
| Lysine Essential | 2.34 | 6.1 |
| Threonine Essential | 1.53 | 4.0 |
| Phenylalanine Essential | 1.84 | 4.8 |
| Methionine Essential | 0.47 | 1.2 |
| Histidine Essential | 0.95 | 2.5 |
| Tryptophan Essential | 0.51 | 1.3 |
| Glutamic acid Non-essential | 6.82 | 17.7 |
| Aspartic acid Non-essential | 4.43 | 11.5 |
| Proline Non-essential | 2.06 | 5.3 |
| Alanine Non-essential | 1.66 | 4.3 |
| Serine Non-essential | 2.04 | 5.3 |
| Tyrosine Non-essential | 1.33 | 3.5 |
| Arginine Non-essential | 2.73 | 7.1 |
| Cysteine Non-essential | 0.57 | 1.5 |
| Glycine Non-essential | 1.63 | 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 172440 (Legumes and Legume Products). Educational reference, not medical advice.