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Journal of Nutrition Vol. 38 No. 4 August 1949, pp. 527-533
Copyright © 1949 by American Society for Nutrition
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The Essential Amino Acid Content of Several Vegetables1

A. R. Kemmerer and R. Acosta

Department of Nutrition, University of Arizona, Tucson

The content of essential amino acids was determined in broccoli, two varieties of cauliflower, 9 varieties of carrots, and 4 varieties of sweet corn. The protein of cauliflower as compared with whole egg protein is fairly well balanced in essential amino acids. It is definitely optimum in methionine, valine, threonine, histidine, tryptophan, and possibly arginine and phenylalanine. Sweet corn protein is approximately optimum in histidine, leucine, phenylalanine and valine, and broccoli protein in arginine and methionine. Carrot protein is deficient in all the essential amino acids.

The percentage of amino acids in the above plant proteins varied in the different samples. The variation is not attributed to difference in variety.

1 Aided in part by a grant from the Williams-Waterman Fund for the combat of dietary diseases.

Manuscript received 15 March 1949.




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