Phenylalanine in Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

0.5 g

RDA: 2.31 g/day. Source RDA is for phenylalanine + tyrosine combined (interconvertible amino acids). USDA reports each separately, so this percentage is suppressed. See methodology #amino-acid-combined-rda.

Also high in Folate > 94% Manganese > 90% Copper > 89% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Dietary Fiber 7.6 g
> 88%
Carbohydrate 27.4 g
> 66%
of which Sugars 4.8 g
> 52%
Vitamins
Folate 172.0 µg
> 94%
Thiamine (B1) 0.1 mg
> 62%
Vitamin K 4.0 µg
> 62%
Choline 42.8 mg
> 59%
Vitamin E 0.3 mg
> 50%
Minerals
Manganese 1.0 mg
> 90%
Copper 0.4 mg
> 89%
Magnesium 48.0 mg
> 84%
Iron 2.9 mg
> 81%
Calcium 49.0 mg
> 69%
Potassium 291.0 mg
> 62%
Zinc 1.5 mg
> 58%
Phosphorus 168.0 mg
> 54%

Top sources of Phenylalanine

Egg, white, dried, powder, stabilized, glucose reduced 5.2 g Egg, white, dried, stabilized, glucose reduced 5.1 g Egg, white, dried, flakes, stabilized, glucose reduced 4.8 g Egg, white, dried 4.7 g Soy protein isolate 4.6 g Soy protein isolate, potassium type 4.6 g Soy protein concentrate, produced by alcohol extraction 3.3 g Soy protein concentrate, produced by acid wash 3.3 g Seal, bearded (Oogruk), meat, dried (Alaska Native) 3.3 g Seeds, cottonseed flour, low fat (glandless) 3.1 g
See full Phenylalanine rankings Legumes rankings
Phenylalanine in foods Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt Per 100g · USDA FoodData Central