Table 4.

Category 4: Exchange fruit and vegetables (phenylalanine >75 mg/100 g).

4. Exchange Fruit/Vegetables Containing Phenylalanine >75 mg/100 g Allocated as Part of the Protein Exchange System According to Their Phenylalanine/Protein Content per 100 g
Fruit & Vegetables with phenylalanine content 75–99 mg/100 g	Figs Asparagus, bamboo shoots, beansprouts, broccoli, brussels sprouts, cauliflower, mange tout, sugar snap peas, whole hearts of palm. A standard portion size of 60 g is used for 1 phenylalanine exchange.
Fruit & Vegetables with phenylalanine content >100 mg/100 g	Passionfruit Broad beans, chestnuts, choi sum, corn on the cob, kale, mixed vegetables, peas and petit pois, romanesco, rocket, spinach, spring greens, sweetcorn kernels, sweet potato fries with coating, vine leaves, yams. Phenylalanine content is used to determine amount for 1 phenylalanine exchange.
Potatoes	All potatoes and potato products.
Vegetable crisps	All vegetable crisps (except cassava).