Phenylalanine Content of Seasonings and Spices
151 mg
(per 18 g edible portion)
Soybean-koji miso
126 mg
(per 18 g edible portion)
Rice-koji miso (dark yellow type)
121 mg
(per 18 g edible portion)
Rice-koji miso (light yellow type)
97 mg
(per 18 g edible portion)
Rice-koji miso (sweet type)
65 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
76 mg
(per 18 g edible portion)
Barley-koji miso
61 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
47 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
