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Dietary Sources of Phenylalanine
L-phenylalanine is found in most foods that contain
protein such as beef, poultry, pork, fish, milk, yogurt, eggs, cheese, soy
products (including soy protein isolate, soybean flour, and tofu), and certain
nuts and seeds. The artificial sweetener aspartame is also high in
phenylalanine.
D-phenylalanine is synthesized in the laboratory and is not
found naturally in food.
Table: List of select foods containing phenylalanine (ordered from high to low content, grams/100 grams of food portion)
| Phenylalaninne food sources |
Phenylalanine content (grams/100 gram food)
|
| Soybeans,
mature seeds, raw |
1.91 |
| Cowpea,
catjang, mature seeds, raw |
1.39 |
| Lentils, raw |
1.38 |
| Peanuts, all
types, raw |
1.34 |
| Nuts, almonds |
1.15 |
| Chickpeas
(garbanzo beans, bengal gram), mature seeds, raw |
1.03 |
| Flax seed , raw |
0.96 |
| Seeds, sesame
butter, tahini, from raw and stone ground kernels |
0.94 |
| Salami,
Italian, pork |
0.94 |
| Beef, round,
top round, separable lean and fat, trimmed to 1/8" fat, select, raw |
0.88 |
| Beef, top
sirloin, separable lean only, trimmed to 1/8" fat, choice, raw |
0.87 |
| Crustaceans,
shrimp, mixed species, raw |
0.86 |
| Chicken,
broilers or fryers, thigh, meat only, raw |
0.78 |
| Fish, salmon ,
pink, raw |
0.78 |
| Nuts, walnuts,
english |
0.71 |
| Chicken,
broilers or fryers, wing, meat and skin, raw |
0.70 |
| Egg, white,
raw, fresh |
0.69 |
| Egg, whole,
raw, fresh |
0.68 |
| Egg, yolk,
raw, fresh |
0.68 |
| Sausage,
Italian, pork, raw |
0.48 |
| Milk, sheep,
fluid |
0.28 |
| Hummus |
0.26 |
| Pork, fresh,
separable fat, raw |
0.22 |
| Milk, goat,
fluid |
0.16 |
| Soy milk,
fluid |
0.15 |
| Milk, whole,
3.25% milkfat |
0.15 |
| Asparagus |
0.08 |
| Snap beans,
green, raw |
0.07 |
| Milk, human,
mature, fluid |
0.05 |
Data source: USDA National Nutrient Database for Standard Reference, Release 19 (2006
References:
1) The Chemistry of Amino Acids, University of Arizona, Dept. of Biology.
2) Complimentary
and Alternative Medicine Index: Supplements - Phenylalanine, University of Maryland .
3) Amino Acids and
Protein, University of Cinncinati.
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