Phenylalanine in Lamb, New Zealand, imported, tongue - swiss cut, cooked, soaked and simmered

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 Vitamin B12 > 94% Total Fat > 86% Riboflavin (B2) > 85% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Protein 17.5 g
> 66%
Fats
Total Fat 22.0 g
> 86%
of which Saturated Fat 7.3 g
> 85%
Omega-3 (ALA) 0.3 g
> 84%
Vitamins
Vitamin B12 5.2 µg
> 94%
Riboflavin (B2) 0.3 mg
> 85%
Pantothenic Acid (B5) 0.6 mg
> 61%
Niacin (B3) 5.5 mg
> 57%
Minerals
Copper 0.2 mg
> 79%
Zinc 2.1 mg
> 65%
Iron 1.7 mg
> 60%
Amino Acids
Methionine 0.6 g
> 67%
Threonine 0.8 g
> 61%
Lysine 1.5 g
> 57%
Tryptophan 0.2 g
> 57%
Valine 0.9 g
> 55%
Isoleucine 0.8 g
> 54%
Leucine 1.4 g
> 53%

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, tongue - swiss cut, cooked, soaked and simmered Per 100g · USDA FoodData Central