dry · USDA SR Legacy, FDC ID 170930 (Spices and Herbs)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 2.79 | 10.5 |
| Isoleucine Essential (BCAA) | 1.55 | 5.8 |
| Valine Essential (BCAA) | 2.02 | 7.6 |
| Lysine Essential | 2.10 | 7.9 |
| Threonine Essential | 1.19 | 4.5 |
| Phenylalanine Essential | 1.71 | 6.4 |
| Methionine Essential | 0.60 | 2.2 |
| Histidine Essential | 0.72 | 2.7 |
| Tryptophan Essential | 0.47 | 1.8 |
| Glutamic acid Non-essential | 3.69 | 13.8 |
| Aspartic acid Non-essential | 3.17 | 11.9 |
| Proline Non-essential | 2.01 | 7.5 |
| Alanine Non-essential | 1.78 | 6.7 |
| Serine Non-essential | 1.16 | 4.4 |
| Tyrosine Non-essential | 1.16 | 4.4 |
| Arginine Non-essential | 1.76 | 6.6 |
| Cysteine Non-essential | 0.30 | 1.1 |
| Glycine Non-essential | 1.76 | 6.6 |
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 170930 (Spices and Herbs). Educational reference, not medical advice.