cooked · USDA SR Legacy, FDC ID 169834 (Restaurant Foods)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.49 | 9.4 |
| Isoleucine Essential (BCAA) | 0.79 | 5.0 |
| Valine Essential (BCAA) | 1.01 | 6.4 |
| Lysine Essential | 1.07 | 6.8 |
| Threonine Essential | 0.38 | 2.4 |
| Phenylalanine Essential | 0.84 | 5.3 |
| Methionine Essential | 0.42 | 2.6 |
| Histidine Essential | 0.47 | 3.0 |
| Tryptophan Essential | 0.17 | 1.1 |
| Glutamic acid Non-essential | 3.74 | 23.7 |
| Aspartic acid Non-essential | 1.03 | 6.5 |
| Proline Non-essential | 1.79 | 11.3 |
| Alanine Non-essential | 0.48 | 3.0 |
| Serine Non-essential | 0.66 | 4.1 |
| Tyrosine Non-essential | 0.63 | 4.0 |
| Arginine Non-essential | 0.64 | 4.0 |
| Cysteine Non-essential | 0.20 | 1.3 |
| Glycine Non-essential | 0.37 | 2.3 |
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 169834 (Restaurant Foods). Educational reference, not medical advice.