Phenylalanine Content of Foods
(201 - 210)
19 mg
(per 20 g edible portion)
Sea cucumber (raw)
175 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
396 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
180 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
94 mg
(per 100 g edible portion)
Winter mushroom (raw)
12 mg
(per 15 g edible portion)
Japanese chestnut (raw)
225 mg
(per 250 g edible portion)
Spinach (leaves, raw)
137 mg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
162 mg
(per 234 g edible portion)
Avocado (raw)
11 mg
(per 15 g edible portion)
Shiitake, Nama-shiitake (raw)
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