cooked · USDA SR Legacy, FDC ID 174608 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.05 | 7.2 |
| Isoleucine Essential (BCAA) | 0.71 | 4.9 |
| Valine Essential (BCAA) | 0.70 | 4.8 |
| Lysine Essential | 1.17 | 8.0 |
| Threonine Essential | 0.60 | 4.1 |
| Phenylalanine Essential | 0.56 | 3.9 |
| Methionine Essential | 0.38 | 2.6 |
| Histidine Essential | 0.42 | 2.9 |
| Tryptophan Essential | 0.16 | 1.1 |
| Glutamic acid Non-essential | 2.11 | 14.5 |
| Aspartic acid Non-essential | 1.30 | 8.9 |
| Proline Non-essential | 0.75 | 5.1 |
| Alanine Non-essential | 0.87 | 6.0 |
| Serine Non-essential | 0.52 | 3.6 |
| Tyrosine Non-essential | 0.46 | 3.2 |
| Arginine Non-essential | 0.93 | 6.4 |
| Cysteine Non-essential | 0.20 | 1.4 |
| Glycine Non-essential | 1.03 | 7.1 |
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 174608 (Sausages and Luncheon Meats). Educational reference, not medical advice.