AMINO-ACID CONTENT OF FOODS AND BIOLOGICAL DATA ON PROTEINS

Part I, Section I

1. Cereals and grain products (continued) — Céréales et produits céréaliers (suite) — Cereales y productos cerealícolas (continuación)

Item No.	Food	Moisture (g/100 g)	Nitrogen (g/100 g)	Conversion factor (N)	Protein (g/100 g)	Protein calorie percent	Results expressed as	Isoleucine	Leucine	Lysine	Methionine	Cystine	Total S-cont. am. ac.	Phenylalanine	Tyrosine	Total aromatic am. ac.	Threonine	Tryptophan	Valine	Arginine	Histidine	Alanine	Aspartic acid	Glutamic acid	Glycine	Proline	Serine	Total essential am. ac.	Total amino acids	Chemical score (egg)			Aliment	Alimento	Item No.
																														(1)	(2)
																														A/E	A/T	Limit. am. ac.
		(1)	(2)	(3)	(4)	(5)		(6)	(7)	(8)	(9)	(10)	(9 + 10)	(11)	(12)	(11 + 12)	(13)	(14)	(15)	(16)	(17)	(18)	(19)	(20)	(21)	(22)	(23)	(24)	(25)	(26)	(27)	(28)
	Wheat (concluded)																																Blé (fin)	Trigo (conclusión)
26	bran																																son	salvado	26
	(CC)						A	209	415	270	102	168	270	263	197	460	223	-	315	490	195	347	513	1282	405	395	304	2242	6173	72	50	Is
	No. of samples							9	9	9	9	9		8	9		9		9	9	9	9	9	9	9	9	9
		14.0	2.16	6.31	13.6	-	B	451	896	583	220	363	583	568	425	993	482	-	680	1058	421	749	1108	2769	875	853	657	4841	13331		67	Ly
	(M)						A	237	364	247	75	106	181	228	165	393	189	80	277	426	138	288	401	1122	307	406	291
	No. of samples							6	6	6	6	5		6	5		6	4	6	6	6	2	2	2	2	2	2
							B										173

27	flour 80–90% e.r.																																farine 80–90%	harina 80–90%	27
	(M)						A	232	379	159	97	127	224	276	186	462	192	68	270	259	121	174	258	2156	202	730	340	1986	6226	64	39	Ly
	No. of samples							12	12	12	12	5		12	5		12	9	12	5	5	4	4	4	4	4	4
		12.0	2.05	5.70	^a11.7	12.6	B	476	777	326	199	260	459	566	381	947	394	139	554	531	248	357	529	4420	414	1496	697	4072	12764		56	Is


28	flour 70–80% e.r.																																farine 70–80%	harina 70–80%	28
	(CC)						A	228	440	130	91	159	250	304	145	449	168	(M)67	258	221	130	192	257	2184	222	726	294	1990	6216	52	32	Ly
	No. of samples							20	20	20	20	20		19	19		20	3	20	20	20	19	20	20	20	20	20
		12.0	1.91	5.70	^a10.9	12.1	B	435	840	248	174	304	478	581	277	858	321	128	493	422	248	367	491	4171	424	1387	562	3801	11873		53	Th


29	flour 60–70% e.r.																																farine 60–70%	harina 60–70%	29
	(CC)						A	217	400	113	87	142	229	291	132	423	153	(M)58	240	193	121	176	232	2042	193	688	269	1833	5747	49	28	Ly
	No. of samples							15	15	15	15	15		15	15		15	4	15	14	15	15	15	14	15	15	15
		-	1.61	5.70	^t9.2	10.6	B	349	644	182	140	229	369	468	212	680	246	93	386	311	195	283	374	3288	311	1108	433	2951	9253		48	Th


30	parboiled (Bulgur)																																étuvé	sancochado	30
	(CC)						A	203	399	161	99	120	219	253	183	436	177	66	244	273	129	222	290	1397	241	637	260	1905	♦5354	67	40	Ly
	No. of samples							3	3	3	2	2		2	2		3	1	3	3	3	2	2	2	2	2	2
		10.0	1.92	5.83	^g11.2	11.4	B	390	766	309	190	230	420	486	351	837	340	127	468	524	248	426	557	2682	463	1223	499	3657	♦10279		49	Is