Table 1. Amino Acid Composition of BSG, Barley, Wheat, Oat, Pea, Soybean, and Faba Bean Proteina.
| BSG200 | Barley201 | Wheat202 | Oat202 | Pea84 | Soy84 | Faba bean22 | |
|---|---|---|---|---|---|---|---|
| Essential Amino Acids (EAA) | |||||||
| histidine | 2.6 | 2.0 | 2.0 | 2.5 | 2.7 | 2.5 | 3.2 |
| isoleucine | 4.1 | 3.3 | 4.1 | 3.4 | 4.9 | 3.5 | 3.6 |
| leucine | 10.0 | 6.0 | 6.6 | 7.1 | 9.1 | 7.5 | 7.1 |
| lysine | 3.9 | 3.2 | 2.9 | 3.3 | 7.9 | 6.0 | 5.5 |
| methionine | 2.1 | 1.5 | 1.5 | 2.1 | 0.7 | 1.1 | 0.9 |
| cysteine | b | 2.1 | 1.8 | 1.7 | c | c | 1.1 |
| phenylalanine | 5.9 | 5.2 | 5.3 | 4.9 | 6.0 | 5.3 | 4.3 |
| threonine | 3.7 | 3.2 | 3.0 | 3.2 | 3.9 | 3.7 | 3.4 |
| tryptophan | b | 1.7 | b | b | 0.5 | 0.8 | b |
| valine | 5.2 | 4.5 | 4.6 | 4.6 | 5.5 | 3.8 | 3.9 |
| ∑EAA | 37.5 | 32.7 | 31.8 | 32.8 | 41.2 | 34.2 | 33.0 |
| Nonessential Amino Acids (NEAA) | |||||||
| alanine | 6.1 | 3.3 | 3.8 | 3.9 | 4.5 | 4.0 | 3.7 |
| arginine | 5.2 | 4.5 | 5.3 | 7.3 | 10.4 | 8.2 | 7.7 |
| aspartic acid | 7.0 | 5.4 | 5.7 | 6.6 | 11.4 | 10.1 | 10.2 |
| glutamic acid | 21.2 | 22.6 | 23.8 | 19.4 | 17.9 | 17.4 | 14.2 |
| proline | 10.2 | 10.0 | 10.4 | 5.8 | 5.0 | 5.1 | b |
| serine | 4.5 | 4.1 | 5.1 | 4.0 | 5.8 | 5.5 | 4.3 |
| tyrosine | 3.9 | 2.8 | 2.2 | 2.7 | 4.1 | 3.9 | 2.7 |
| glycine | 3.6 | 3.2 | 4.2 | 4.4 | 4.7 | 4.1 | 3.4 |
| ∑NEAA | 61.7 | 55.9 | 60.5 | 54.1 | 63.8 | 58.3 | 46.2 |
a
Values expressed as % total protein.
b
Not measured.
c
<LOQ, values were below the limit of quantification.