cooked · USDA SR Legacy, FDC ID 171632 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 0.91 | 7.6 |
| Isoleucine Essential (BCAA) | 0.52 | 4.3 |
| Valine Essential (BCAA) | 0.59 | 4.9 |
| Lysine Essential | 0.91 | 7.6 |
| Threonine Essential | 0.47 | 3.9 |
| Phenylalanine Essential | 0.49 | 4.1 |
| Methionine Essential | 0.23 | 1.9 |
| Histidine Essential | 0.36 | 3.0 |
| Tryptophan Essential | 0.09 | 0.7 |
| Glutamic acid Non-essential | 1.94 | 16.1 |
| Aspartic acid Non-essential | 1.18 | 9.8 |
| Proline Non-essential | 0.61 | 5.1 |
| Alanine Non-essential | 0.72 | 6.0 |
| Serine Non-essential | 0.55 | 4.5 |
| Tyrosine Non-essential | 0.37 | 3.1 |
| Arginine Non-essential | 0.80 | 6.7 |
| Cysteine Non-essential | 0.14 | 1.2 |
| Glycine Non-essential | 0.79 | 6.5 |
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 171632 (Sausages and Luncheon Meats). Educational reference, not medical advice.