cooked · USDA SR Legacy, FDC ID 174580 (Sausages and Luncheon Meats)
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.31 | 7.7 |
| Isoleucine Essential (BCAA) | 0.83 | 4.9 |
| Valine Essential (BCAA) | 0.87 | 5.1 |
| Lysine Essential | 1.44 | 8.5 |
| Threonine Essential | 0.73 | 4.3 |
| Phenylalanine Essential | 0.71 | 4.2 |
| Methionine Essential | 0.43 | 2.5 |
| Histidine Essential | 0.49 | 2.9 |
| Tryptophan Essential | 0.19 | 1.1 |
| Glutamic acid Non-essential | 2.80 | 16.4 |
| Aspartic acid Non-essential | 1.71 | 10.1 |
| Proline Non-essential | 0.88 | 5.2 |
| Alanine Non-essential | 1.06 | 6.2 |
| Serine Non-essential | 0.78 | 4.6 |
| Tyrosine Non-essential | 0.63 | 3.7 |
| Arginine Non-essential | 1.23 | 7.3 |
| Cysteine Non-essential | 0.21 | 1.2 |
| Glycine Non-essential | 1.12 | 6.6 |
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 174580 (Sausages and Luncheon Meats). Educational reference, not medical advice.