Phenylalanine in Restaurant, Italian, spaghetti with meat sauce

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 Vitamin E > 69% Sodium > 66% Manganese > 65% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Macronutrients
Carbohydrate 16.4 g
> 51%
Vitamins
Vitamin E 0.6 mg
> 69%
Vitamin K 4.2 µg
> 64%
Thiamine (B1) 0.1 mg
> 55%
Minerals
Sodium 230.0 mg
> 66%
Manganese 0.2 mg
> 65%
Copper 0.1 mg
> 53%
Selenium 13.1 µg
> 52%

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 Restaurant, Italian, spaghetti with meat sauce Per 100g · USDA FoodData Central