基礎食品化学ノート08b 追加と補足 b
| タンパ | Ile | Leu | Lys | Met | Cys | Phe | Tyr | Thr | Trp | Val | His | Arg | Ala | Asp,Asn | Glu,Gln | Gly | Pro | Ser | スコア | |
| 大豆 | 35.3 | 4.8 | 7.8 | 6.5 | 1.5 | 1.6 | 5.4 | 3.5 | 3.8 | 1.3 | 4.8 | 3.0 | 7.5 | 4.3 | 11.8 | 17.8 | 4.3 | 5.4 | 4.8 | 86 |
| しょうゆ | 7.5 | 5.3 | 8.0 | 6.0 | 1.0 | 1.2 | 4.9 | 1.2 | 4.3 | 0.3 | 5.8 | 2.4 | 3.4 | 6.0 | 11.2 | 22.1 | 4.4 | 7.2 | 5.3 | 22 |
| 白米 | 6.8 | 4.2 | 8.3 | 3.6 | 2.5 | 2.3 | 5.4 | 4.1 | 3.5 | 1.4 | 6.2 | 2.6 | 8.0 | 5.7 | 9.4 | 18.8 | 4.6 | 4.5 | 4.9 | 65 |
| 食パン | 8.4 | 3.6 | 7.1 | 2.4 | 1.6 | 2.2 | 4.9 | 2.6 | 2.9 | 1.0 | 4.3 | 2.2 | 3.1 | 2.9 | 4.2 | 33.2 | 3.3 | 13.9 | 4.6 | 44 |
| かつお | 25.8 | 4.6 | 8.0 | 8.8 | 3.3 | 1.3 | 4.0 | 3.3 | 4.2 | 1.4 | 5.5 | 9.7 | 5.5 | 5.9 | 9.7 | 13.1 | 4.6 | 3.5 | 3.6 | 100 |
| マグロ | 28.3 | 4.8 | 7.8 | 9.3 | 3.0 | 1.0 | 3.7 | 3.4 | 4.5 | 1.2 | 5.2 | 9.7 | 5.6 | 5.6 | 9.7 | 13.8 | 4.5 | 3.4 | 3.7 | 100 |
| たい | 19.0 | 5.0 | 8.2 | 9.8 | 3.2 | 1.1 | 4.2 | 3.5 | 4.8 | 1.1 | 5.5 | 2.7 | 6.0 | 6.0 | 10.9 | 15.3 | 4.9 | 3.7 | 4.0 | 100 |
| 牛 |
18.4 | 4.8 | 8.7 | 9.2 | 2.9 | 1.2 | 4.2 | 3.4 | 4.8 | 1.1 | 5.0 | 4.1 | 6.5 | 6.0 | 9.8 | 15.7 | 4.4 | 4.0 | 4.1 | 100 |
| 豚ロース | 19.7 | 4.9 | 8.1 | 9.1 | 2.9 | 1.2 | 4.1 | 3.4 | 4.7 | 1.2 | 5.6 | 5.1 | 6.6 | 5.6 | 9.6 | 15.7 | 4.4 | 4.1 | 3.9 | 100 |
| とりもも | 18.0 | 4.9 | 8.3 | 8.8 | 2.9 | 1.2 | 4.1 | 3.4 | 4.6 | 1.2 | 5.1 | 3.7 | 6.6 | 6.1 | 9.9 | 16.0 | 4.9 | 4.3 | 4.0 | 100 |
| たまご | 12.3 | 5.4 | 8.8 | 7.1 | 3.2 | 2.6 | 5.1 | 4.0 | 4.5 | 1.5 | 6.6 | 2.5 | 6.2 | 5.6 | 10.4 | 12.8 | 3.3 | 3.8 | 6.7 | 100 |
| 牛乳 | 2.9 | 5.2 | 9.7 | 8.3 | 2.6 | 0.9 | 4.8 | 3.8 | 4.1 | 1.3 | 6.6 | 2.8 | 3.2 | 3.2 | 7.9 | 19.3 | 1.9 | 9.7 | 4.8 | 100 |
メチオニンはシスチンで補える．フェニルアラニンはチロシンで補える．
四訂食品成分表より算出
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