Phenylalanine Content of Eggs
121 mg
(per 18 g edible portion)
Hen's egg (yolk, raw)
73 mg
(per 13 g edible portion)
Japanese quail's egg (whole, raw)
337 mg
(per 63 g edible portion)
Hen's egg (whole, raw)
223 mg
(per 36 g edible portion)
Hen's egg (white, raw)
