Table 2.
The amount of protein (g) and amino acids (mg) per 100 g of fruits and vegetables analysed by NSPKU.
| Protein (g/100 g) |
Phe (mg/100 g) |
Leu (mg/100 g) |
Met (mg/100 g) |
Tyr (mg/100 g) |
Lys (mg/100 g) |
|
|---|---|---|---|---|---|---|
| Fruits (n = 8) a | ||||||
| Mean ± SD | 1.7 ± 0.6 | 52.4 ± 28.9 | 75.5 ± 22.3 | 20.6 ± 7.2 | 30.3 ± 6.8 | 60.5 ± 26.1 |
| Median [range] | 1.9 [0.8–2.6] | 47 [34–122] | 77 [53–120] | 19 [14–38] | 33 [19–39] | 65 [36–82] |
| Vegetables (n = 48) b | ||||||
| Mean ± SD | 2.4 ± 1.0 | 89.3 ± 51.0 | 126.2 ± 70.1 | 28.6 ± 17.6 | 57.5 ± 31.9 | 114.6 ± 64.7 |
| Median [range] | 2.3 [0.6–5.4] | 81 [10–274] | 125 [10–324] | 26 [0–86] | 56 [10–156] | 109 [20–355] |
| Fruits and Vegetables Total (n = 56) | ||||||
| Mean ± SD | 2.3 ± 1.0 | 84.0 ± 50.0 | 119.0 ± 67.8 | 27.5 ± 16.7 | 53.6 ± 31.2 | 106.9 ± 63.0 |
| Median [range] | 2.0 [0.6–5.4] | 73 [10–274] | 101 [10–324] | 24 [0–86] | 46 [10–156] | 89 [20–355] |
Abbreviations: Phe, phenylalanine; Leu, leucine; Met, methionine; Tyr, tyrosine; Lys, lysine; SD, standard deviation; NSPKU, National Society for Phenylketonuria. a Fruit crisps were not included in the analysis. b Manufactured sweet potato fries (cooked) were not included in the analysis due to the extra protein content from flour (e.g., rice flour, corn flour, etc.) used as a coating.