dry · USDA SR Legacy, FDC ID 171328 (Spices and Herbs)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.78 | 8.7 |
| Isoleucine Essential (BCAA) | 0.44 | 4.9 |
| Valine Essential (BCAA) | 0.58 | 6.5 |
| Lysine Essential | 0.50 | 5.6 |
| Threonine Essential | 0.32 | 3.6 |
| Phenylalanine Essential | 0.45 | 5.0 |
| Methionine Essential | 0.13 | 1.4 |
| Histidine Essential | 0.14 | 1.6 |
| Tryptophan Essential | 0.20 | 2.3 |
| Glutamic acid Non-essential | 0.97 | 10.8 |
| Aspartic acid Non-essential | 1.01 | 11.2 |
| Proline Non-essential | 1.71 | 19.0 |
| Alanine Non-essential | 0.50 | 5.6 |
| Serine Non-essential | 0.31 | 3.5 |
| Tyrosine Non-essential | 0.30 | 3.3 |
| Arginine Non-essential | 0.45 | 5.0 |
| Cysteine Non-essential | 0.11 | 1.2 |
| Glycine Non-essential | 0.52 | 5.7 |
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 171328 (Spices and Herbs). Educational reference, not medical advice.