Phenylalanine in Cream, sour, cultured

0.2 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 Saturated Fat > 91% Total Fat > 84% Calcium > 81% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Fats
Total Fat 19.4 g
> 84%
of which Saturated Fat 10.1 g
> 91%
Omega-3 (ALA) 0.1 g
> 54%
Vitamins
Vitamin E 0.4 mg
> 53%
Pantothenic Acid (B5) 0.5 mg
> 51%
Riboflavin (B2) 0.2 mg
> 50%
Minerals
Calcium 101.0 mg
> 81%

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 Dairy and Eggs rankings
Phenylalanine in foods Cream, sour, cultured Per 100g · USDA FoodData Central