Phenylalanine Content of Vegetables
165 mg
(per 50 g edible portion)
Edamame (raw)
92 mg
(per 25 g edible portion)
Broad bean (immature beans, raw)
16 mg
(per 5 g edible portion)
Green pea (raw)
68 mg
(per 25 g edible portion)
Kanpyo (raw)
86 mg
(per 50 g edible portion)
Soybean sprout (raw)
425 mg
(per 250 g edible portion)
Spinach (leaves, frozen)
48 mg
(per 30 g edible portion)
Leaf mustard (leaves, raw)
76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
203 mg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
168 mg
(per 240 g edible portion)
Sweet corn (immature kernels, raw)
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