Phenylalanine Content of Vegetables
(Initial C)
462 mg
(per 1700 g edible portion)
Cabbage (head, raw)
25 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
23 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
396 mg
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
25 mg
(per 120 g edible portion)
Celery (petiole, raw)
533 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
71 mg
(per 100 g edible portion)
Chinese chive (leaves, raw)
35 mg
(per 120 g edible portion)
Cucumber (fruit, raw)
