cooked · USDA SR Legacy, FDC ID 173878 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.91 | 7.3 |
| Isoleucine Essential (BCAA) | 0.49 | 4.0 |
| Valine Essential (BCAA) | 0.58 | 4.7 |
| Lysine Essential | 0.83 | 6.7 |
| Threonine Essential | 0.41 | 3.3 |
| Phenylalanine Essential | 0.44 | 3.6 |
| Methionine Essential | 0.28 | 2.3 |
| Histidine Essential | 0.36 | 2.9 |
| Tryptophan Essential | 0.12 | 1.0 |
| Glutamic acid Non-essential | 1.88 | 15.2 |
| Aspartic acid Non-essential | 1.05 | 8.5 |
| Proline Non-essential | 0.83 | 6.7 |
| Alanine Non-essential | 0.77 | 6.2 |
| Serine Non-essential | 0.51 | 4.1 |
| Tyrosine Non-essential | 0.35 | 2.8 |
| Arginine Non-essential | 0.77 | 6.2 |
| Cysteine Non-essential | 0.16 | 1.3 |
| Glycine Non-essential | 0.84 | 6.8 |
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 173878 (Sausages and Luncheon Meats). Educational reference, not medical advice.