Table 3. Amino acid contents of white and yolk of fresh and salted duck egg (g /100g).
| Amino acids | Egg white | Egg yolk | Salted whole egg | Salted yolk | FAO/WHO(1991) |
|---|---|---|---|---|---|
| Alanine | 7.04 | 8.36 | 6.07 | 7.19 | |
| Arginine | 6.48 | 10.99 | 7 | 9.99 | |
| Aspartic acid | 12.2 | 15.5 | 11.13 | 13.69 | |
| Cysteine | 2.87 | 2.64 | 2.4 | 2.51 | |
| Glutamic acid | 15.5 | 19.7 | 14.17 | 17.74 | |
| Glycine | 4.13 | 4.88 | 3.63 | 4.32 | |
| Histidine* | 2.9 | 4.16 | 2.73 | 3.63 | 1.9 |
| Isoleucine* | 6.61 | 8.66 | 5.6 | 7.08 | 2.8 |
| Leucine* | 10.16 | 13.99 | 9.4 | 12.3 | 6.6 |
| Lysine* | 8.06 | 12.17 | 7.93 | 11.11 | 5.8 |
| Methionine* | 3.99 | 3.78 | 3.03 | 3.47 | |
| Phenylalanine* | 6.86 | 6.81 | 5.77 | 5.98 | |
| Proline | 4.35 | 6.46 | 4.2 | 5.85 | |
| Serine | 7.98 | 13.26 | 8.5 | 11.96 | |
| Threonine* | 4.49 | 6.87 | 4.83 | 7.44 | 3.4 |
| Tryptophan* | 1.25 | 1.77 | 2.26 | 1.64 | 1.1 |
| Tyrosine | 4.57 | 6.78 | 4.63 | 6.23 | |
| Valine* | 8.09 | 9.49 | 6.73 | 7.8 | 3.5 |
| Methionine+Cystine | 6.86 | 6.42 | 5.43 | 5.98 | 2.5 |
| Phenylalanine+Tyrosine | 11.43 | 13.59 | 10.4 | 17.98 | 6.3 |
| Total essential amino acids | 52.41 | 67.7 | 48.28 | 60.45 | 33.9 |
*Essential amino acid.