dry · USDA SR Legacy, FDC ID 170604 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 2.29 | 7.4 |
| Isoleucine Essential (BCAA) | 1.31 | 4.2 |
| Valine Essential (BCAA) | 1.43 | 4.6 |
| Lysine Essential | 2.43 | 7.8 |
| Threonine Essential | 1.15 | 3.7 |
| Phenylalanine Essential | 1.14 | 3.6 |
| Methionine Essential | 0.75 | 2.4 |
| Histidine Essential | 0.92 | 2.9 |
| Tryptophan Essential | 0.19 | 0.6 |
| Glutamic acid Non-essential | 4.32 | 13.9 |
| Aspartic acid Non-essential | 2.62 | 8.4 |
| Proline Non-essential | 1.37 | 4.4 |
| Alanine Non-essential | 1.75 | 5.6 |
| Serine Non-essential | 1.13 | 3.6 |
| Tyrosine Non-essential | 0.92 | 2.9 |
| Arginine Non-essential | 1.86 | 6.0 |
| Cysteine Non-essential | 0.37 | 1.2 |
| Glycine Non-essential | 1.75 | 5.6 |
Amino acid score compares this food's scarcest essential amino acid with the WHO/FAO/UNU 2007 adult pattern; 100%+ means every essential amino acid is carried in good proportion. Data: USDA SR Legacy, FDC ID 170604 (Sausages and Luncheon Meats). Educational reference, not medical advice.