Phenylalanine Content of Foods
(Initial S) (31 - 40)
1520 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
800 mg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, raw)
151 mg
(per 18 g edible portion)
Soybean-koji miso
86 mg
(per 50 g edible portion)
Soybean sprout (raw)
747 mg
(per 90 g edible portion)
Spanish mackerel (raw)
309 mg
(per 250 g edible portion)
Spinach (leaves, boiled)
425 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
225 mg
(per 250 g edible portion)
Spinach (leaves, raw)
943 mg
(per 230 g edible portion)
Sponge cake
390 mg
(per 150 g edible portion)
Steamed Chinese noodles
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