Salami, Italian, pork and beef, dry, sliced, 50% less sodium: amino acid profile
dry · USDA SR Legacy, FDC ID 172966 (Sausages and Luncheon Meats)
How much protein and leucine does it contain?
Per 100 g, Salami, Italian, pork and beef, dry, sliced, 50% less sodium provides 21.8 g protein and 1.73 g leucine. Use the listed preparation when comparing portions.
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The first column of amounts is per 100 g of food; the second compares the composition of the protein itself.
| Amino acid | g / 100 g | g / 100 g protein |
|---|---|---|
| Leucine Essential (BCAA) | 1.73 | 7.9 |
| Isoleucine Essential (BCAA) | 0.97 | 4.5 |
| Valine Essential (BCAA) | 1.08 | 5.0 |
| Lysine Essential | 1.82 | 8.4 |
| Threonine Essential | 0.96 | 4.4 |
| Phenylalanine Essential | 0.87 | 4.0 |
| Methionine Essential | 0.59 | 2.7 |
| Histidine Essential | 0.70 | 3.2 |
| Tryptophan Essential | 0.21 | 1.0 |
| Glutamic acid Non-essential | 3.38 | 15.5 |
| Aspartic acid Non-essential | 2.07 | 9.5 |
| Proline Non-essential | 1.19 | 5.4 |
| Alanine Non-essential | 1.48 | 6.8 |
| Serine Non-essential | 0.94 | 4.3 |
| Tyrosine Non-essential | 0.71 | 3.3 |
| Arginine Non-essential | 1.52 | 7.0 |
| Cysteine Non-essential | 0.26 | 1.2 |
| Glycine Non-essential | 1.64 | 7.5 |
What do these numbers mean? Read the guide →
By Logan King and Dr Paul T Morgan, Senior Lecturer in Human Nutrition and Metabolism, Manchester Metropolitan University.
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 172966 (Sausages and Luncheon Meats). Educational reference, not medical advice.