Table 3.
Amino acid composition from pistachio flour
| Amino acid | Amino acid (g/100 g of protein) | Joint WHO (2007)a |
|---|---|---|
| Lysine (Lys) | 7.03 ± 0.06 | 4.5 |
| Histidine (His) | 2.62 ± 0.02 | 1.5 |
| Valine (Val) | 5.74 ± 0.14 | 3.9 |
| Isoluecine (Ile) | 4.56 ± 0.05 | 3.0 |
| Leucine (Leu) | 9.18 ± 0.14 | 5.9 |
| Threonine (Thr) | 4.09 ± 0.02 | 2.3 |
| Methionine (Met) | 0.89 ± 0.05 | 1.6 |
| Cysteine (Cys) | 1.69 ± 0.14 | 0.6 |
| Met + Cys | 2.58 ± 0.14 | 2.2 |
| Tyrosine (Tyr) | 3.54 ± 0.01 | |
| Phenylalanine (Phe) | 6.99 ± 0.01 | |
| Tyr + Phe | 10.53 ± 0.01 | 3.8 |
| Tryptophan (Trp) | 0.65 ± 0.01 | 0.6 |
| Serine (Ser) | 7.32 ± 0.12 | |
| Aspartate (Asp) + glutamate (Glu) | 29.69 ± 0.15 | |
| Proline (Pro) | 7.31 ± 0.40 | |
| Glycine (Gly) | 5.45 ± 0.04 | |
| Alanine (Ala) | 5.37 ± 0.03 | |
| Arginine (Arg) | 11.64 ± 0.17 | |
| 113.76 ± 1.56 |
aAmino acid requirements in human nutrition—Joint WHO (2007)