Amino Acid Protein Calculator
Enter foods to make sure you are getting all the essential amino acids.
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      Squash, winter, butternut, frozen, cooked, boiled, with salt
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      Squash, winter, butternut, frozen, cooked, boiled, with salt
      ×
      Squash, winter, butternut, frozen, cooked, boiled, with salt
      ×
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      Quick Stats
      • Calories 281 14% DV
      • Protein 8.9g 18% DV
      • Carbs 72g 24% DV
      • Fat 0.5g 1% DV
      • Fiber 0g 0% DV
      • Sugar 0g 0% DV
      Amino Acid Bar Charts

      Total Recommended Daily Intake

      • Cystine 28% RDI 79mg
      • Histidine 24% RDI 166mg
      • Isoleucine 25% RDI 346mg
      • Leucine 18% RDI 504mg
      • Lysine 15% RDI 324mg
      • Methionine 15% RDI 108mg
      • Phenylalanine 39% RDI 346mg
      • Threonine 25% RDI 266mg
      • Tryptophan 44% RDI 122mg
      • Tyrosine 34% RDI 295mg
      • Valine 21% RDI 382mg
      Protein Comparison Table

      Table Legend

      1. Squash, winter, butternut, frozen, cooked, boiled, with salt
      2. Squash, winter, butternut, frozen, cooked, boiled, with salt
      3. Squash, winter, butternut, frozen, cooked, boiled, with salt
      -- = missing data
      Amino Acids
      Food # 1 2 3 Total
      Weight (g) 240 240 240 720
      Essential  
      Histidine (mg)
      (%RDI)      		 55
      (8%)      		 55
      (8%)      		 55
      (8%)      		 166
      (24%)
      Isoleucine (mg)
      (%RDI)      		 115
      (8%)      		 115
      (8%)      		 115
      (8%)      		 346
      (25%)
      Leucine (mg)
      (%RDI)      		 168
      (6%)      		 168
      (6%)      		 168
      (6%)      		 504
      (18%)
      Lysine (mg)
      (%RDI)      		 108
      (5%)      		 108
      (5%)      		 108
      (5%)      		 324
      (15%)
      Methionine (mg)
      (%RDI)      		 36
      (5%)      		 36
      (5%)      		 36
      (5%)      		 108
      (15%)
      Phenylalanine (mg)
      (%RDI)      		 115
      (13%)      		 115
      (13%)      		 115
      (13%)      		 346
      (39%)
      Threonine (mg)
      (%RDI)      		 89
      (8%)      		 89
      (8%)      		 89
      (8%)      		 266
      (25%)
      Tryptophan (mg)
      (%RDI)      		 41
      (15%)      		 41
      (15%)      		 41
      (15%)      		 122
      (44%)
      Valine (mg)
      (%RDI)      		 127
      (7%)      		 127
      (7%)      		 127
      (7%)      		 382
      (21%)
      Conditional  
      Arginine (mg) 163
      		163
      		163
      		490
      Cystine (mg)
      (%RDI)      		 26
      (9%)      		 26
      (9%)      		 26
      (9%)      		 79
      (28%)
      Glycine (mg) 108
      		108
      		108
      		324
      Proline (mg) 106
      		106
      		106
      		317
      Tyrosine (mg)
      (%RDI)      		 98
      (11%)      		 98
      (11%)      		 98
      (11%)      		 295
      (34%)
      Non-Essential  
      Alanine (mg) 122
      		122
      		122
      		367
      Aspartic acid (mg) 317
      		317
      		317
      		950
      Betaine (mg) --
      		--
      		--
      		0
      Glutamic acid (mg) 514
      		514
      		514
      		1541
      Hydroxyproline (mg) --
      		--
      		--
      		0
      Serine (mg) 115
      		115
      		115
      		346
      Lysine to Arginine Ratio of All Selected Foods: 0.66
      Data Source
      Squash, winter, butternut, frozen, cooked, boiled, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
      Squash, winter, butternut, frozen, cooked, boiled, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
      Squash, winter, butternut, frozen, cooked, boiled, with salt
      USDA Food Data Central Standard ReleaseOmega-3 data was extrapolated from undifferentiated-Octadecatrienoic acid.Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.