Phenylalanine Content of Foods
(191 - 200)
225 mg
(per 150 g edible portion)
Raw milk (holstein)
76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
75 mg
(per 50 g edible portion)
Yaki-onigiri
203 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
168 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
7 mg
(per 5 g edible portion)
Boro (eisei-boro)
309 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
94 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
130 mg
(per 100 g edible portion)
Onigiri
48 mg
(per 40 g edible portion)
Cattle, Beef, dairy fattened steer (rib loin, fat, raw)
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