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

Quantitative nutrients Protein 12.55 g is basic amino acids, tertophane 0.13 g richinen 0.56 g yolioocini 0.5 g lucine 0.98 g yennin 0.8 g methyunin 0.25 g vinyl alanine 0.6 g basic amina essential 0.6 g amino sidin 0.13 g vinyl alanine 0.6 g teroz alanine G glyceine 0.59 g of Broline 0.54 g Quiet 0.65 g Hydroxy Brolin 0 g curtain feel octic acids, all -saturated summer 1.04 g fatty acid, finally saturated.