Table 2. Amino acid composition of two accessions of Amaranthus cruentus (PI538319 & PI538326) (g/100g)

From

Biochemical and Nutritional Compositions of Two Accessions of Amaranthus Cruentus Seed Flour

Yetunde O. Esan, Olufunmilayo S. Omoba, Victor N. Enujiugha

American Journal of Food Science and Technology. 2018, 6(4), 145-150 doi:10.12691/ajfst-6-4-3