Table 1.

Arginine and lysine content ¹ of select foods.

Food	Arginine	Lysine	PDCAAS 2
Soy protein isolate	6670	5327	1.00
Peanuts, dry-roasted	2832	850	0.52
Almonds, dry-roasted	2444	563	0.23
Black beans, boiled	549	608	0.75
Milk, 2% (cow)	94	276	1.00
Egg, hard-boiled	755	904	1.00
Beef, chuck, braised	2054	2748	0.92

¹ Adopted from the US Department of Agriculture National Nutrient Database [75], and expressed as mg/100 g edible portion; ² The Protein Digestibility Corrected Amino Acid Score (PDCAAS) is the WHO preferred method for evaluating protein quality (scored numerically, 0–1) on the basis of amino acid composition relative to human requirements [76]. Scores adopted from previously published work [77,78,79].