cooked · USDA SR Legacy, FDC ID 170606 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.04 | 7.3 |
| Isoleucine Essential (BCAA) | 0.61 | 4.3 |
| Valine Essential (BCAA) | 0.62 | 4.4 |
| Lysine Essential | 1.08 | 7.7 |
| Threonine Essential | 0.53 | 3.8 |
| Phenylalanine Essential | 0.51 | 3.6 |
| Methionine Essential | 0.33 | 2.3 |
| Histidine Essential | 0.45 | 3.2 |
| Tryptophan Essential | 0.13 | 0.9 |
| Glutamic acid Non-essential | 2.30 | 16.3 |
| Aspartic acid Non-essential | 1.38 | 9.8 |
| Proline Non-essential | 1.02 | 7.2 |
| Alanine Non-essential | 1.02 | 7.2 |
| Serine Non-essential | 0.57 | 4.0 |
| Tyrosine Non-essential | 0.46 | 3.3 |
| Arginine Non-essential | 0.87 | 6.2 |
| Cysteine Non-essential | 0.18 | 1.3 |
| Glycine Non-essential | 1.18 | 8.3 |
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 170606 (Sausages and Luncheon Meats). Educational reference, not medical advice.