Phenylalanine in Tomatoes, red, ripe, cooked, stewed

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 Sodium > 81% Vitamin C > 77% Vitamin A > 65% Full food profile

All tracked nutrients in this food

Nutrient Per 100g Percentile
Vitamins
Vitamin C 18.2 mg
> 77%
Vitamin A 33.0 µg
> 65%
Thiamine (B1) 0.1 mg
> 60%
Minerals
Sodium 455.0 mg
> 81%
Manganese 0.2 mg
> 63%
Calcium 26.0 mg
> 56%
Copper 0.1 mg
> 52%
Potassium 247.0 mg
> 51%

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 Tomatoes, red, ripe, cooked, stewed Per 100g · USDA FoodData Central