Table 5. Comparison of FAO/WHO amino acids recommended and the amaranths PI538319 and PI538326 amino acids composition

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