cooked · USDA SR Legacy, FDC ID 175067 (Baked Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.89 | 12.3 |
| Isoleucine Essential (BCAA) | 0.26 | 3.6 |
| Valine Essential (BCAA) | 0.37 | 5.1 |
| Lysine Essential | 0.20 | 2.8 |
| Threonine Essential | 0.27 | 3.8 |
| Phenylalanine Essential | 0.35 | 4.9 |
| Methionine Essential | 0.15 | 2.1 |
| Histidine Essential | 0.22 | 3.1 |
| Tryptophan Essential | 0.05 | 0.7 |
| Glutamic acid Non-essential | 1.35 | 18.8 |
| Aspartic acid Non-essential | 0.50 | 7.0 |
| Proline Non-essential | 0.63 | 8.8 |
| Alanine Non-essential | 0.54 | 7.5 |
| Serine Non-essential | 0.34 | 4.8 |
| Tyrosine Non-essential | 0.29 | 4.1 |
| Arginine Non-essential | 0.36 | 5.0 |
| Cysteine Non-essential | 0.13 | 1.8 |
| Glycine Non-essential | 0.30 | 4.1 |
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 175067 (Baked Products). Educational reference, not medical advice.