Amino Acids in Cooked brussels sprouts
The chart below shows the essential and nonessential amino acids content of cooked brussels sprouts.
| Amino acids | Percent Daily Value (DV) per 100 g | |
|---|---|---|
| Tryptophan | 0.028 g | 3.5% |
| Threonine | 0.091 g | 3.8% |
| Isoleucine | 0.100 g | 5% |
| Leucine | 0.114 g | 2.5% |
| Lysine | 0.116 g | 2.8% |
| Methionine | 0.024 g | 1.3% |
| Cystine | 0.016 g | 0.9% |
| Phenylalanine | 0.074 g | 1.7% |
| Tyrosine | 0.000 g | 0% |
| Valine | 0.117 g | 4.7% |
| Arginine | 0.153 g | 2.5% |
| Histidine | 0.057 g | 2.7% |
| Alanine | 0.000 g | 0% |
| Aspartic acid | 0.000 g | 0% |
| Glutamic acid | 0.000 g | 0% |
| Glycine | 0.000 g | 0% |
| Proline | 0.000 g | 0% |
| Serine | 0.000 g | 0% |
A branched-chain amino acid (BCAA) is a complex of three essential amino acids leucine (0.114 g), isoleucine (0.100 g) and valine (0.117 g). Cooked brussels sprouts contain 0.331 grams of BCAAs per every 100 grams.
Creatine can be synthesized in the body from the three common amino acids glycine (n/d), arginine (0.153 g) and methionine (0.024 g). Cooked brussels sprouts contain 0.177 grams of these amino acids per every 100 grams.