Phenylalanine Content of Vegetables
(Initial E)
79 mg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
165 mg
(per 50 g edible portion)
Edamame (raw)
70 mg
(per 215 g edible portion)
Edible burdock (root, raw)
55 mg
(per 160 g edible portion)
Eggplant (fruit, raw)
