Phenylalanine in Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, raw

0.7 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 Riboflavin (B2) > 87% Saturated Fat > 87% Niacin (B3) > 81% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Protein 18.0 g
> 67%
Fats
Total Fat 16.1 g
> 79%
of which Saturated Fat 8.2 g
> 87%
Vitamins
Riboflavin (B2) 0.4 mg
> 87%
Niacin (B3) 9.8 mg
> 81%
Vitamin B12 2.5 µg
> 77%
Thiamine (B1) 0.1 mg
> 65%
Pantothenic Acid (B5) 0.5 mg
> 55%
Minerals
Zinc 3.4 mg
> 78%
Iron 1.5 mg
> 54%
Phosphorus 170.0 mg
> 54%
Copper 0.1 mg
> 51%
Amino Acids
Tryptophan 0.2 g
> 62%
Valine 1.0 g
> 60%
Isoleucine 0.9 g
> 59%
Lysine 1.6 g
> 59%
Histidine 0.6 g
> 58%
Methionine 0.5 g
> 56%
Threonine 0.8 g
> 56%
Leucine 1.4 g
> 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 Meats rankings
Phenylalanine in foods Lamb, New Zealand, imported, frozen, foreshank, separable lean and fat, trimmed to 1/8" fat, raw Per 100g · USDA FoodData Central