dry · USDA SR Legacy, FDC ID 172938 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.63 | 7.2 |
| Isoleucine Essential (BCAA) | 1.08 | 4.8 |
| Valine Essential (BCAA) | 1.12 | 5.0 |
| Lysine Essential | 1.88 | 8.3 |
| Threonine Essential | 1.01 | 4.5 |
| Phenylalanine Essential | 0.94 | 4.2 |
| Methionine Essential | 0.47 | 2.1 |
| Histidine Essential | 0.61 | 2.7 |
| Tryptophan Essential | 0.25 | 1.1 |
| Glutamic acid Non-essential | 3.83 | 17.0 |
| Aspartic acid Non-essential | 2.10 | 9.3 |
| Proline Non-essential | 1.34 | 5.9 |
| Alanine Non-essential | 1.34 | 5.9 |
| Serine Non-essential | 0.90 | 4.0 |
| Tyrosine Non-essential | 0.69 | 3.0 |
| Arginine Non-essential | 1.37 | 6.1 |
| Cysteine Non-essential | 0.29 | 1.3 |
| Glycine Non-essential | 1.55 | 6.9 |
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 172938 (Sausages and Luncheon Meats). Educational reference, not medical advice.