cooked · USDA SR Legacy, FDC ID 173876 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.00 | 7.5 |
| Isoleucine Essential (BCAA) | 0.52 | 3.9 |
| Valine Essential (BCAA) | 0.61 | 4.5 |
| Lysine Essential | 0.94 | 7.0 |
| Threonine Essential | 0.48 | 3.6 |
| Phenylalanine Essential | 0.48 | 3.6 |
| Methionine Essential | 0.32 | 2.4 |
| Histidine Essential | 0.41 | 3.0 |
| Tryptophan Essential | 0.13 | 1.0 |
| Glutamic acid Non-essential | 2.02 | 15.0 |
| Aspartic acid Non-essential | 1.17 | 8.7 |
| Proline Non-essential | 0.88 | 6.6 |
| Alanine Non-essential | 0.82 | 6.1 |
| Serine Non-essential | 0.56 | 4.2 |
| Tyrosine Non-essential | 0.39 | 2.9 |
| Arginine Non-essential | 0.85 | 6.3 |
| Cysteine Non-essential | 0.17 | 1.3 |
| Glycine Non-essential | 0.89 | 6.6 |
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 173876 (Sausages and Luncheon Meats). Educational reference, not medical advice.