Lamb, the loins, beef and fat, the percentage of fried fats up to 0.6 cm, beam

Quantitative nutrients, protein 16.32 g, basic amino acids, tertophane 0.19 g Thrhyunin 0.7 g SoliooCini 0.79 g Lucine 1.27 g Sin 1.44 g methyunin 0.42 g vinyl alanine 0.66 g basic amino acid 0.88 g aminoic acid vinelic acid. Alanine 0.66 g terozin 0.55 g arginine 0.97 g alanine 0.98 g gleceine 0.8 g brolin 0.68 g quiet 0.61 g hydroxy brolin 0 g cuke culture bones g fatty acid, the total saturated 2,08 g fatty acid, the total multi -saturated 0 g -saturated 0 g.