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 | |
|
|
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| 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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