Amino Acids in Romano cheese
The chart below shows the essential and nonessential amino acids content of Romano cheese.
| Amino acids | Percent Daily Value (DV) per 100 g | |
|---|---|---|
| Tryptophan | 0.429 g | 53.6% |
| Threonine | 1.171 g | 48.8% |
| Isoleucine | 1.685 g | 84.3% |
| Leucine | 3.071 g | 66.8% |
| Lysine | 2.941 g | 71.7% |
| Methionine | 0.852 g | 47.3% |
| Cystine | 0.209 g | 11.6% |
| Phenylalanine | 1.710 g | 38.9% |
| Tyrosine | 1.775 g | 40.3% |
| Valine | 2.183 g | 87.3% |
| Arginine | 1.171 g | 19.2% |
| Histidine | 1.231 g | 58.6% |
| Alanine | 0.932 g | 14.1% |
| Aspartic acid | 1.989 g | 16.3% |
| Glutamic acid | 7.302 g | 53.7% |
| Glycine | 0.553 g | 15.8% |
| Proline | 3.718 g | 82.6% |
| Serine | 1.840 g | 22.2% |
A branched-chain amino acid (BCAA) is a complex of three essential amino acids leucine (3.071 g), isoleucine (1.685 g) and valine (2.183 g). Romano cheese contains 6.939 grams of BCAAs per every 100 grams.
Creatine can be synthesized in the body from the three common amino acids glycine (0.553 g), arginine (1.171 g) and methionine (0.852 g). Romano cheese contains 2.576 grams of these amino acids per every 100 grams.