cooked · USDA SR Legacy, FDC ID 172800 (Baked Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.84 | 13.1 |
| Isoleucine Essential (BCAA) | 0.22 | 3.4 |
| Valine Essential (BCAA) | 0.29 | 4.5 |
| Lysine Essential | 0.20 | 3.1 |
| Threonine Essential | 0.23 | 3.5 |
| Phenylalanine Essential | 0.29 | 4.5 |
| Methionine Essential | 0.18 | 2.8 |
| Histidine Essential | 0.17 | 2.6 |
| Tryptophan Essential | 0.04 | 0.6 |
| Glutamic acid Non-essential | 1.26 | 19.6 |
| Aspartic acid Non-essential | 0.54 | 8.4 |
| Proline Non-essential | 0.77 | 12.0 |
| Alanine Non-essential | 0.46 | 7.1 |
| Serine Non-essential | 0.37 | 5.7 |
| Tyrosine Non-essential | 0.22 | 3.5 |
| Arginine Non-essential | 0.29 | 4.5 |
| Cysteine Non-essential | 0.14 | 2.2 |
| Glycine Non-essential | 0.25 | 3.9 |
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 172800 (Baked Products). Educational reference, not medical advice.