>Also, soy protein is one of the most unbalanced (in terms of the
>proportions of essential amino acids considered ideal for human
>consumption) of any edible protein. In fact, it is barely edible (I
>wouldn't eat it unless it was heavily processed as in tofu).
I detect an opportunity to learn something here. What is the amino acid
balance in the ideal human food? Below I have included a table of the
amino acid content from the USDA's Compostion of Foods (Online Version at
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl) for soybeans, tofu and
okara as well as an egg since I had heard it was suppose to be a very high
quality protein. Anybody game to give us a protein nutrition 101 short
course on this data?
Mike Miller
Tofu* Okara Soybeans** Egg ***
NDB No: 16159 16130 16108 16109 01123
Amino acids Raw Cooked
(g) in (100g edible)
Tryptophan 0.162 0.050 0.530 0.242 0.152
Threonine 0.425 0.131 1.585 0.723 0.600
Isoleucine 0.516 0.159 1.770 0.807 0.682
Leucine 0.791 0.244 2.972 1.355 1.067
Lysine 0.685 0.212 2.429 1.108 0.897
Methionine 0.133 0.041 0.492 0.224 0.390
Cystine 0.144 0.044 0.588 0.268 0.290
Phenylalanine 0.506 0.157 1.905 0.869 0.664
Tyrosine 0.348 0.108 1.380 0.630 0.510
Valine 0.525 0.162 1.821 0.831 0.761
Arginine 0.692 0.214 2.831 1.291 0.749
Histidine 0.303 0.093 0.984 0.449 0.296
Alanine 0.427 0.132 1.719 0.784 0.696
Aspartic acid 1.150 0.355 4.589 2.093 1.255
Glutamic acid 1.799 0.556 7.068 3.224 1.633
Glycine 0.406 0.126 1.687 0.770 0.420
Proline 0.561 0.173 2.135 0.974 0.498
Serine 0.490 0.151 2.115 0.965 0.929
* extra firm, prepared with nigari
** mature seeds
*** chicken, whole, raw
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