Phenylalanine in Hyacinth beans, mature seeds, cooked, boiled, with salt

0.4 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 Iron > 90% Magnesium > 90% Copper > 89% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Carbohydrate 20.7 g
> 57%
Vitamins
Thiamine (B1) 0.3 mg
> 79%
Minerals
Iron 4.6 mg
> 90%
Magnesium 82.0 mg
> 90%
Copper 0.3 mg
> 89%
Manganese 0.5 mg
> 81%
Potassium 337.0 mg
> 73%
Zinc 2.9 mg
> 73%
Sodium 243.0 mg
> 68%
Calcium 40.0 mg
> 64%

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 Hyacinth beans, mature seeds, cooked, boiled, with salt Per 100g · USDA FoodData Central