cooked · USDA SR Legacy, FDC ID 171634 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.81 | 7.6 |
| Isoleucine Essential (BCAA) | 0.44 | 4.1 |
| Valine Essential (BCAA) | 0.50 | 4.7 |
| Lysine Essential | 0.79 | 7.4 |
| Threonine Essential | 0.38 | 3.6 |
| Phenylalanine Essential | 0.39 | 3.7 |
| Methionine Essential | 0.26 | 2.4 |
| Histidine Essential | 0.31 | 2.9 |
| Tryptophan Essential | 0.12 | 1.1 |
| Glutamic acid Non-essential | 1.56 | 14.6 |
| Aspartic acid Non-essential | 0.94 | 8.8 |
| Proline Non-essential | 0.76 | 7.1 |
| Alanine Non-essential | 0.67 | 6.3 |
| Serine Non-essential | 0.44 | 4.2 |
| Tyrosine Non-essential | 0.31 | 2.9 |
| Arginine Non-essential | 0.69 | 6.5 |
| Cysteine Non-essential | 0.14 | 1.3 |
| Glycine Non-essential | 0.72 | 6.7 |
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 171634 (Sausages and Luncheon Meats). Educational reference, not medical advice.