Kurds, (onion and part of the lower paper), frozen drier

Quantitative nutrients protein 15.2 g is the basic amino acids, Tertophane 0.12 g Thrhyunin 0.64 g YoliooCini 0.52 g Lucine 0.97 g yenin 0.79 g methyunin 0.18 g vinyl alanine 0.56 g basic amino acid 0.57 g amino sidin cystine 0.25 g vinl alanine 0.56 g Amino sidin systien g arginine 0.79 g alanine 0.75 g glyceine 0.7 g brolin 0.67 g sirin 0.94 g hydroxy brolin 0g kaned culture bones 0.03 g fatty acid, all -joint 1.16 g fatty acid, ultimately saturated fats