cooked · USDA SR Legacy, FDC ID 172937 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.22 | 6.3 |
| Isoleucine Essential (BCAA) | 0.80 | 4.1 |
| Valine Essential (BCAA) | 0.81 | 4.2 |
| Lysine Essential | 1.44 | 7.5 |
| Threonine Essential | 0.68 | 3.5 |
| Phenylalanine Essential | 0.61 | 3.2 |
| Methionine Essential | 0.44 | 2.3 |
| Histidine Essential | 0.48 | 2.5 |
| Tryptophan Essential | 0.17 | 0.9 |
| Glutamic acid Non-essential | 2.50 | 13.0 |
| Aspartic acid Non-essential | 1.49 | 7.7 |
| Proline Non-essential | 0.64 | 3.3 |
| Alanine Non-essential | 0.95 | 4.9 |
| Serine Non-essential | 0.68 | 3.5 |
| Tyrosine Non-essential | 0.60 | 3.2 |
| Arginine Non-essential | 1.07 | 5.6 |
| Cysteine Non-essential | 0.16 | 0.8 |
| Glycine Non-essential | 0.76 | 4.0 |
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 172937 (Sausages and Luncheon Meats). Educational reference, not medical advice.