Table 4. Amino acid composition of the three crisp breads.
| Amino acid | uRCB | RCB | WCB |
|---|---|---|---|
| mg/serving crisp bread* | |||
| Alanine | 228 | 234 | 198 |
| Arginine | 287 | 270 | 255 |
| Aspartic acid | 369 | 342 | 270 |
| Cysteine | 129 | 120 | 140 |
| Glutamine | 1223 | 1200 | 2059 |
| Glycine | 246 | 258 | 239 |
| Histidine | 123 | 120 | 135 |
| Isoleucine | 193 | 210 | 250 |
| Leucine | 339 | 354 | 432 |
| Lysine | 187 | 162 | 140 |
| Methionine | 82 | 72 | 83 |
| Phenylalanine | 240 | 246 | 307 |
| Proline | 474 | 456 | 686 |
| Serine | 246 | 252 | 312 |
| Threonine | 176 | 186 | 172 |
| Tryptophan | 59 | 59 | 63 |
| Tyrosine | 146 | 156 | 203 |
| Valine | 275 | 288 | 286 |
*A serving of crisp bread was 58.5 g, 60 g and 52 g for uRCB, RCB, and WCB, respectively.