Phenylalanine in Peas and carrots, frozen, cooked, boiled, drained, without salt

0.1 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 K > 85% Thiamine (B1) > 76% Folate > 66% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Dietary Fiber 3.1 g
> 65%
Total Sugars 4.4 g
> 50%
Vitamins
Vitamin K 18.8 µg
> 85%
Thiamine (B1) 0.2 mg
> 76%
Folate 26.0 µg
> 66%
Vitamin C 8.1 mg
> 63%
Vitamin E 0.5 mg
> 63%
Minerals
Manganese 0.2 mg
> 64%
Calcium 23.0 mg
> 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 Vegetables rankings
Phenylalanine in foods Peas and carrots, frozen, cooked, boiled, drained, without salt Per 100g · USDA FoodData Central