Open Access

Table 1

Aminoacid content in different protein sources (g/100 g protein). Comparison with the reference protein from FAO. Adapted.

Ile Leu Lys Met (+Cys) Phe Thr Trp Val

Reference protein 4.2 4.8 4.2 4.2 2.8 2.8 1.4 4.2
Egg 6.9 9.0 7.2 5.8 5.9 5.0 2.4 7.4
Meat 7.7 6.3 8.1 3.3 4.9 4.6 1.3 5.8
AmnoacSoybean 5.6 7.6 6.3 3.6 5.4 3.9 1.2 5.4
Chickpea 4.7 7.8 7.4 3.3 6.0 3.9 0.8 5.2
Soft wheat 3.9 6.5 2.7 3.8 4.4 3.0 1.1 4.5
Alfalfa 4.7 8.7 6.3 3.3 4.9 4.7 1.9 6.0
Spirulin 5.6 8.7 4.7 3.2 4.5 5.1 1.5 6.5

Ile : Isoleucine, Leu : Leucine, Met : Methionine, Cys : Cysteine, Phé : Phenylalanine, Thr : Thréonine, Trp : Tryptophane, Val : Valine.

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