Phenylalanine in Meat By-Products
List of meat by-products with a high phenylalanine content.
| № | The amount of | Percent Daily Value (DV) per 100 g | |
|---|---|---|---|
| 1 | Beef liver | 1.52g | 34.5% |
| 2 | Pork liver | 1.27g | 28.9% |
| 3 | Pork pancreas | 1.22g | 27.7% |
| 4 | Pork spleen | 1.21g | 27.5% |
| 5 | Pork kidneys | 1.2g | 27.3% |
| 6 | Pork heart | 1.04g | 23.6% |
| 7 | Pork tongue | 1g | 22.7% |
| 8 | Beef lungs | 0.83g | 18.9% |
| 9 | Pork lungs | 0.69g | 15.7% |
| 10 | Beef brain | 0.64g | 14.5% |
| 11 | Pork brain | 0.62g | 14.1% |
| 12 | Pork tail | 0.51g | 11.6% |
| 13 | Pig's ears | 0.51g | 11.6% |
| 14 | Beef tripe | 0g | 0% |
| 15 | Beef tongue | 0g | 0% |
| 16 | Beef heart | 0g | 0% |
| 17 | Beef kidney | 0g | 0% |
| 18 | Pork stomach | 0g | 0% |
| 19 | Pork chitterlings | 0g | 0% |
| 20 | Pig's feet | 0g | 0% |