Phenylalanine Content of Foods
(231 - 240)
79 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
34 mg
(per 90 g edible portion)
Jelly (wine)
55 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
7 mg
(per 20 g edible portion)
Nameko (raw)
28 mg
(per 90 g edible portion)
Kiwifruit (raw)
70 mg
(per 215 g edible portion)
Edible burdock (root, raw)
46 mg
(per 220 g edible portion)
Banana (raw)
8 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
25 mg
(per 120 g edible portion)
Celery (petiole, raw)
462 mg
(per 1700 g edible portion)
Cabbage (head, raw)
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