Lamb, viscera and internal organs of different meat and its derivatives, slap, cooked, tagine

Quantitative nutrients Protein 23.65 g is the basic amino acids, tertophane 0.32 g richinen 1.11 g solioocini 0.94 g lucine 1.78 g yennin 1.53 g methyunin 0.48 g vinylalanine 1.1 g essential amino -acid 1.48 Gamino 0.2 Gamid Amino Metonin not G. vinyl alanine 1.1 g turuzin 0.83 g arginine 1.36 g alanine 1.28 g glyceine 1.38 g brollin 1.21 g Cyrine 1.1 g hydroxi Brolin 0 g C. Food culture 3.62 g fatty acid, final saturated 1.23 g fatty acid, total saturated 0.77 g fatty acid, Multiple saturated 0.67 g fatty acid, finally saturated 0, hour, saturated 0.67. fatty acid, unagonistic 0g -fatty acids, multi -saturated all -g -som