Phenylalanine Content of Vegetables
(21 - 30)
4 mg
(per 5 g edible portion)
Sayaendo (immature pods, raw)
71 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
55 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
18 mg
(per 30 g edible portion)
Okra (pods, raw)
9 mg
(per 15 g edible portion)
Kidney bean, Sayaingen (immature pods, raw)
356 mg
(per 960 g edible portion)
Pumpkin, Japan (fruit, raw)
79 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
55 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
70 mg
(per 215 g edible portion)
Edible burdock (root, raw)
8 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
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