Phenylalanine Content of Vegetables
(31 - 40)
25 mg
(per 120 g edible portion)
Celery (petiole, raw)
462 mg
(per 1700 g edible portion)
Cabbage (head, raw)
35 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
34 mg
(per 130 g edible portion)
Turnip (root, with skin, raw)
533 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
45 mg
(per 200 g edible portion)
Onion (bulb, raw)
25 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
58 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
23 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
25 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
<
1
…
4
5
>
