AMINO-ACID CONTENT OF FOODS AND BIOLOGICAL DATA ON PROTEINS

Part I, Section I

5. Vegetables (continued) — Légumes (suite) — Hortalizas (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)
259	Okra (Hibiscus spp.) leaves																																Gombo feuilles	Quimbombó hoja	259
	(CC)						A	252	436	310	77	106	183	286	188	474	265	-	321	275	121	299	805	628	271	433	254	2298	5384	74	53	S-c
	No. of samples							4	4	4	4	1		4	4		4		4	4	4	4	4	4	4	4	4
	(E.P.)	81.5	0.70	6.25	^b4.4	19.2	B	176	305	217	54	74	128	200	132	332	186	-	225	193	85	209	564	440	190	303	178	1609	3771		57	Tr
	(M)						A	287	349	323	74	54	128	232	275	507	261	57	301	434	143	-	-	-	-	-	-
	No. of samples							4	4	6	6	2		4	1		4	6	4	3	3
							B											40

260	(Hibiscus esculentus) fruit																																fruit	fruto	260
	(CC)						A	150	238	206	81	62	143	144	88	232	144	36	194	225	112	188	1238	938	162	550	169	1343	4925	85	36	Is, Tr
	No. of samples							1	1	1	1	1		1	1		1	1	1	1	1	1	1	1	1	1	1
	(E.P.)	88.6	0.34	6.25	^b2.1	14.2	B	51	81	70	28	21	49	49	30	79	49	12	66	76	38	64	421	319	55	187	57	457	1674		37	Ar

261	Onion (Allium cepa) bulbs																																Oignon bulbe	Cebolla bulbo	261
	(M)						A	93	169	288	74	-	-	175	-	-	93	93	138	1166	65	-	-	-	-	-	-	-	-
	No. of samples							1	1	1	1			1			1	1	1	1	1
	(E.P.)	88.8	0.22	6.25	^a1.4	10.0	B	20	37	63	16	-	-	38	-	-	20	20	30	256	14	-	-	-	-	-	-	-	-

262	Parsley (Petroselinum crispum) leaves																																Persil feuilles	Perejil hoja	262
	(M)						A	-	-	900	30	-	-	-	-	-	-	125	-	-	-	-	-	-	-	-	-	-	-
	No. of samples									1	1							1
	(E.P.)	85.0	0.59	6.25	^e3.7	18.4	B	-	-	531	18	-	-	-	-	-	-	74	-	-	-	-	-	-	-	-	-	-	-

263	Pavetta (Pavetta crassipes) leaves																																Pavetta feuilles		263
	(CC)						A	188	312	262	88	-	-	281	169	450	231	-	262	256	138	225	919	475	219	231	219	-	-
	No. of samples							1	1	1	1			1	1		1		1	1	1	1	1	1	1	1	1
	(E.P.)	79.5	0.51	6.25	^b3.2	11.5	B	96	159	134	45	-	-	143	86	230	118	-	134	131	70	115	469	242	112	118	112	-	-

264	Pea (Pisum sativum) leaves																																Pois feuilles	Guisante hoja	264
	(M)	-	-	-	-	-	A	275	488	306	63	-	-	375	-	-	275	94	356	288	100	-	-	-	-	-	-	-	-
	No. of samples							1	1	1	1			1			1	1	1	1	1

265	seed																																graine fraiche	verde	265
	(CC)						A	260	435	456	58	60	118	275	194	469	235	-	296	548	133	281	620	910	246	240	281	2332	5591	47	34	S-c
	No. of samples							3	3	3	3	3		3	3		3		3	3	3	3	3	3	3	3	3
	(E.P.)	75.0	1.05	6.25	^a6.6	33.7	B	273	457	479	61	63	124	289	204	492	247	-	311	575	140	295	651	956	258	252	295	2449	5871		62	Is
	(M)						A	312	332	349	56	94	150	228	256	484	253	63	284	585	127	-	-	-	-	-	-
	No. of samples							6	6	6	6	1		6	1		6	9	6	6	6
							B											66

266	Pepper (Piper umbellatum) leaves																																Bois d'anisette feuilles	Santa María hoja	266
	(CC)						A	269	475	306	106	88	194	313	238	551	263	-	350	288	113	369	656	588	331	331	269	♦;2408	♦;5353		♦;56	S-c
	No. of samples							1	1	1	1	1		1	1		1		1	1	1	1	1	1	1	1	1
	(E.P.)	82.1	0.74	6.25	^b4.6	16.3	B	199	352	226	78	65	144	232	176	408	195	-	259	213	84	273	485	435	245	245	197	♦;1782	♦;3961		♦;65	Is