cooked · USDA SR Legacy, FDC ID 173871 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.68 | 7.0 |
| Isoleucine Essential (BCAA) | 0.99 | 4.2 |
| Valine Essential (BCAA) | 1.04 | 4.3 |
| Lysine Essential | 1.88 | 7.9 |
| Threonine Essential | 0.89 | 3.7 |
| Phenylalanine Essential | 0.87 | 3.6 |
| Methionine Essential | 0.53 | 2.2 |
| Histidine Essential | 0.58 | 2.4 |
| Tryptophan Essential | 0.18 | 0.8 |
| Glutamic acid Non-essential | 3.56 | 14.9 |
| Aspartic acid Non-essential | 2.01 | 8.4 |
| Proline Non-essential | 0.99 | 4.2 |
| Alanine Non-essential | 1.35 | 5.6 |
| Serine Non-essential | 0.92 | 3.9 |
| Tyrosine Non-essential | 0.74 | 3.1 |
| Arginine Non-essential | 1.44 | 6.0 |
| Cysteine Non-essential | 0.23 | 1.0 |
| Glycine Non-essential | 1.30 | 5.4 |
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 173871 (Sausages and Luncheon Meats). Educational reference, not medical advice.