Phenylalanine in Pie crust, standard-type, prepared from recipe, baked

0.3 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 Total Fat > 94% Folate > 88% Saturated Fat > 88% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Carbohydrate 47.5 g
> 75%
Fats
Total Fat 34.6 g
> 94%
of which Saturated Fat 8.6 g
> 88%
Vitamins
Folate 106.0 µg
> 88%
Thiamine (B1) 0.4 mg
> 86%
Vitamin K 14.8 µg
> 83%
Riboflavin (B2) 0.3 mg
> 77%
Niacin (B3) 4.6 mg
> 52%
Minerals
Sodium 542.0 mg
> 84%
Iron 2.9 mg
> 81%
Manganese 0.4 mg
> 79%
Selenium 21.1 µg
> 66%

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
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Phenylalanine in foods Pie crust, standard-type, prepared from recipe, baked Per 100g · USDA FoodData Central