Amino Acids in Cooked spinach
The chart below shows the essential and nonessential amino acids content of cooked spinach.
| Amino acids | Percent Daily Value (DV) per 100 g | |
|---|---|---|
| Tryptophan | 0.040 g | 5% |
| Threonine | 0.127 g | 5.3% |
| Isoleucine | 0.152 g | 7.6% |
| Leucine | 0.231 g | 5% |
| Lysine | 0.182 g | 4.4% |
| Methionine | 0.055 g | 3.1% |
| Cystine | 0.035 g | 1.9% |
| Phenylalanine | 0.134 g | 3% |
| Tyrosine | 0.113 g | 2.6% |
| Valine | 0.168 g | 6.7% |
| Arginine | 0.168 g | 2.8% |
| Histidine | 0.066 g | 3.1% |
| Alanine | 0.147 g | 2.2% |
| Aspartic acid | 0.250 g | 2% |
| Glutamic acid | 0.357 g | 2.6% |
| Glycine | 0.140 g | 4% |
| Proline | 0.116 g | 2.6% |
| Serine | 0.107 g | 1.3% |
A branched-chain amino acid (BCAA) is a complex of three essential amino acids leucine (0.231 g), isoleucine (0.152 g) and valine (0.168 g). Cooked spinach contains 0.551 grams of BCAAs per every 100 grams.
Creatine can be synthesized in the body from the three common amino acids glycine (0.140 g), arginine (0.168 g) and methionine (0.055 g). Cooked spinach contains 0.363 grams of these amino acids per every 100 grams.