cooked · USDA SR Legacy, FDC ID 168474 (Vegetables and Vegetable Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.07 | 5.7 |
| Isoleucine Essential (BCAA) | 0.05 | 3.9 |
| Valine Essential (BCAA) | 0.05 | 4.3 |
| Lysine Essential | 0.04 | 3.7 |
| Threonine Essential | 0.04 | 3.0 |
| Phenylalanine Essential | 0.05 | 3.9 |
| Methionine Essential | 0.01 | 1.2 |
| Histidine Essential | 0.02 | 1.9 |
| Tryptophan Essential | 0.02 | 1.4 |
| Glutamic acid Non-essential | 0.21 | 17.4 |
| Aspartic acid Non-essential | 0.13 | 10.7 |
| Proline Non-essential | 0.04 | 3.6 |
| Alanine Non-essential | 0.05 | 4.1 |
| Serine Non-essential | 0.05 | 3.9 |
| Tyrosine Non-essential | 0.04 | 3.3 |
| Arginine Non-essential | 0.07 | 5.5 |
| Cysteine Non-essential | 0.01 | 0.9 |
| Glycine Non-essential | 0.04 | 3.7 |
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 168474 (Vegetables and Vegetable Products). Educational reference, not medical advice.