dry · USDA SR Legacy, FDC ID 174582 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.73 | 8.2 |
| Isoleucine Essential (BCAA) | 1.00 | 4.7 |
| Valine Essential (BCAA) | 1.07 | 5.1 |
| Lysine Essential | 1.87 | 8.9 |
| Threonine Essential | 0.93 | 4.4 |
| Phenylalanine Essential | 0.88 | 4.2 |
| Methionine Essential | 0.58 | 2.7 |
| Histidine Essential | 0.86 | 4.1 |
| Tryptophan Essential | 0.25 | 1.2 |
| Glutamic acid Non-essential | 3.22 | 15.3 |
| Aspartic acid Non-essential | 1.97 | 9.4 |
| Proline Non-essential | 0.85 | 4.0 |
| Alanine Non-essential | 1.21 | 5.7 |
| Serine Non-essential | 0.88 | 4.2 |
| Tyrosine Non-essential | 0.83 | 4.0 |
| Arginine Non-essential | 1.36 | 6.4 |
| Cysteine Non-essential | 0.24 | 1.1 |
| Glycine Non-essential | 0.95 | 4.5 |
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 174582 (Sausages and Luncheon Meats). Educational reference, not medical advice.