Table 1.

Nutritive values of all ingredients and contents of indispensable amino acids of main ingredients used in the formulation

Ingredient	Composition (g/100 g wet basis)									Energy (kcal)
	Carbohydrate			Protein			Fat
Mung bean starch	89.10			0.30			0.00			357.80
Rice flour	81.70			7.00			0.60			359.70
Brown rice flour	81.20			8.50			2.60			382.20
Soybean flour	34.00			35.10			22.40			477.80
Ground black sesame seeds	17.30			20.50			53.90			635.70
Soup seasoning	50.94			1.91			3.17			239.87
Ingredient	Indispensable amino acid (mg/g protein)
	His	Ileu	Leu	Lys	Met	Cys	Met + Cys	Phe + Tyr	Thr	Try	Val
Rice flour	26	31	76	36	14	42	55	100	33	28	46
Brown rice flour	24	28	70	33	12	38	50	85	31	25	42
Soybean flour	29	43	78	64	11	26	37	88	42	18	44
Ground black sesame seed	25	37	66	25	27	29	56	78	36	18	40
Requirement1	15	30	59	45	16	6	22	38	23	6	39

¹From WHO/FAO/UNU, 2007.