Bread, french or vienna, toasted (includes sourdough): amino acid profile
as sold · USDA SR Legacy, FDC ID 174911 (Baked Products)
How much protein and leucine does it contain?
Per 100 g, Bread, french or vienna, toasted (includes sourdough) provides 13.0 g protein and 0.76 g leucine. Use the listed preparation when comparing portions.
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The first column of amounts is per 100 g of food; the second compares the composition of the protein itself.
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.76 | 5.9 |
| Isoleucine Essential (BCAA) | 0.42 | 3.2 |
| Valine Essential (BCAA) | 0.48 | 3.7 |
| Lysine Essential | 0.33 | 2.5 |
| Threonine Essential | 0.32 | 2.4 |
| Phenylalanine Essential | 0.54 | 4.2 |
| Methionine Essential | 0.17 | 1.3 |
| Histidine Essential | 0.23 | 1.8 |
| Tryptophan Essential | 0.13 | 1.0 |
| Glutamic acid Non-essential | 3.65 | 28.1 |
| Aspartic acid Non-essential | 0.50 | 3.8 |
| Proline Non-essential | 1.24 | 9.5 |
| Alanine Non-essential | 0.36 | 2.8 |
| Serine Non-essential | 0.50 | 3.9 |
| Tyrosine Non-essential | 0.21 | 1.6 |
| Arginine Non-essential | 0.41 | 3.1 |
| Cysteine Non-essential | 0.26 | 2.0 |
| Glycine Non-essential | 0.40 | 3.1 |
What do these numbers mean? Read the guide →
By Logan King and Dr Paul T Morgan, Senior Lecturer in Human Nutrition and Metabolism, Manchester Metropolitan University.
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 174911 (Baked Products). Educational reference, not medical advice.