Phenylalanine in Potatoes, Russet, flesh and skin, baked

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 Potassium > 93% Fluoride > 79% Magnesium > 74% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Carbohydrate 21.4 g
> 59%
Dietary Fiber 2.3 g
> 53%
Vitamins
Vitamin B6 0.4 mg
> 72%
Folate 26.0 µg
> 66%
Vitamin C 8.3 mg
> 63%
Minerals
Potassium 550.0 mg
> 93%
Fluoride 45.2 µg
> 79%
Magnesium 30.0 mg
> 74%
Manganese 0.2 mg
> 67%
Copper 0.1 mg
> 58%

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 Potatoes, Russet, flesh and skin, baked Per 100g · USDA FoodData Central