cooked · USDA SR Legacy, FDC ID 174595 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.11 | 8.0 |
| Isoleucine Essential (BCAA) | 0.69 | 4.9 |
| Valine Essential (BCAA) | 0.77 | 5.5 |
| Lysine Essential | 1.15 | 8.2 |
| Threonine Essential | 0.61 | 4.4 |
| Phenylalanine Essential | 0.56 | 4.0 |
| Methionine Essential | 0.33 | 2.3 |
| Histidine Essential | 0.51 | 3.6 |
| Tryptophan Essential | 0.14 | 1.0 |
| Glutamic acid Non-essential | 2.21 | 15.8 |
| Aspartic acid Non-essential | 1.21 | 8.6 |
| Proline Non-essential | 0.58 | 4.2 |
| Alanine Non-essential | 0.83 | 5.9 |
| Serine Non-essential | 0.52 | 3.7 |
| Tyrosine Non-essential | 0.45 | 3.2 |
| Arginine Non-essential | 0.82 | 5.9 |
| Cysteine Non-essential | 0.16 | 1.1 |
| Glycine Non-essential | 0.72 | 5.1 |
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 174595 (Sausages and Luncheon Meats). Educational reference, not medical advice.