Snapper, cooked: amino acid profile
cooked · USDA SR Legacy, FDC ID 173699 (Finfish and Shellfish Products)
How much protein and leucine does it contain?
Per 100 g, Snapper, cooked provides 26.3 g protein and 2.14 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) | 2.14 | 8.1 |
| Isoleucine Essential (BCAA) | 1.21 | 4.6 |
| Valine Essential (BCAA) | 1.35 | 5.2 |
| Lysine Essential | 2.42 | 9.2 |
| Threonine Essential | 1.15 | 4.4 |
| Phenylalanine Essential | 1.03 | 3.9 |
| Methionine Essential | 0.78 | 3.0 |
| Histidine Essential | 0.77 | 2.9 |
| Tryptophan Essential | 0.29 | 1.1 |
| Glutamic acid Non-essential | 3.92 | 14.9 |
| Aspartic acid Non-essential | 2.69 | 10.2 |
| Proline Non-essential | 0.93 | 3.5 |
| Alanine Non-essential | 1.59 | 6.0 |
| Serine Non-essential | 1.07 | 4.1 |
| Tyrosine Non-essential | 0.89 | 3.4 |
| Arginine Non-essential | 1.57 | 6.0 |
| Cysteine Non-essential | 0.28 | 1.1 |
| Glycine Non-essential | 1.26 | 4.8 |
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 173699 (Finfish and Shellfish Products). Educational reference, not medical advice.