cooked · USDA SR Legacy, FDC ID 172453 (Legumes and Legume Products)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.76 | 7.2 |
| Isoleucine Essential (BCAA) | 0.45 | 4.2 |
| Valine Essential (BCAA) | 0.47 | 4.4 |
| Lysine Essential | 0.65 | 6.1 |
| Threonine Essential | 0.36 | 3.4 |
| Phenylalanine Essential | 0.44 | 4.1 |
| Methionine Essential | 0.11 | 1.0 |
| Histidine Essential | 0.24 | 2.3 |
| Tryptophan Essential | 0.23 | 2.2 |
| Glutamic acid Non-essential | 1.22 | 11.5 |
| Aspartic acid Non-essential | 0.97 | 9.2 |
| Proline Non-essential | 0.59 | 5.5 |
| Alanine Non-essential | 0.32 | 3.0 |
| Serine Non-essential | 0.38 | 3.5 |
| Tyrosine Non-essential | 0.45 | 4.2 |
| Arginine Non-essential | 0.58 | 5.4 |
| Cysteine Non-essential | 0.17 | 1.6 |
| Glycine Non-essential | 0.35 | 3.3 |
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 172453 (Legumes and Legume Products). Educational reference, not medical advice.