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

Quantitative nutrients, protein, 24.97 g, the basic amino acids, turptophane 0.27 g richinen 1.18 g yolioocini 1.08 g lucine 2.12 g yennin 1.88 g methione 0.55 g vinyl alanine 1.08 g basic amino acid 1.24 g amino sidin g vinyl alanin 1,08 g Guruzien 0.7 Gaminin sidin g vinyl alanine 1.08 guruzien 1.63 g alanine 1.52 g glyceine 1.2 g bolynin 1.13 g serene 0.96 g hydroxy proline 0g food quantitative fat 7.91 g fatty acid, final saturated 3.14 g fatty acid, 0 g fatty acids, unnecessary unnecessary 8g fatty acid