Phenylalanine Content of Vegetables
(Initial G)
175 mg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
76 mg
(per 55 g edible portion)
Garlic (bulb, raw)
16 mg
(per 5 g edible portion)
Green pea (raw)
8 mg
(per 30 g edible portion)
Green sweet pepper (fruit, raw)
