Food · Living with PKU

Phe in Sauces

I love sauces. I mean when you can’t eat meat and cheese, flavoring your food can go a long way to make a meal enjoyable.

PheSauceGraphic

As someone with a milder case of PKU, I sometimes don’t even think about the Phe in sauces and seasonings. But I know many people have to count things like this as part of daily life. So I thought it would be interesting to look up the Phe content in all my favorite sauces. It is good to realize that some of them are quite low, and to be aware of the ones that are higher. Growing up I always just assumed I couldn’t have dairy products, but cream cheese and sour cream are much lower than I would have thought, and I like using them in recipes now.

I looked them up in my handy-dandy Low Protein Food List notebook. If you don’t have one I would highly recommend getting one.

Here is what I found. Sorry it’s not in a beautiful table, I could NOT figure out how to do that on wordpress. :/

Phenylalanine content in Common Sauces and Soups:

Ketchup – 7 mg per Tb
Mayonaise  -8 mg per Tb
BBQ sauce – 8 mg/Tb
Salsa – 5 mg/Tb
Enchilada sauce – 4 mg/Tb
Spaghetti sauce – between 50 and 70 mg per 1/2 cup
 —
Ranch dressing – 10 mg per Tb
Catalina – 0 Phe
Italian – 0 Phe
 —
Butter – 6 mg per Tb
Heavy whipping cream – 61 mg per 1/4 cup
Sour cream – 18 mg per Tb
Cream cheese – 56 mg per Tb
Parmesan cheese – 78 mg per Tb
Kikkoma soy sauce 48 mg / 1 Tb
La Choy soy sauce 22 mg/ 1 Tb
Sweet and sour – 0
Coconut milk – 15 mg per Tb
 —
Dry onion soup mix 39 mg per package
Beef broth, prepared – 52 mg per 1/2 cup
Chicken stock prepared – 47 mg per 1/2 cup
Vegetable stock – 0
Tomato soup, prepared – 26 mg per 1/2 cup
Cream of mushroom, prepared – 68 mg per 1/2 cup
Cheddar cheese soup – 125 mg per 1/2 cup
Cheddar cheese broccoli soup –  65 mg per 1/2 cup
Cream style corn – 104 mg 1/2 cup
Some Favorite Recipes of Mine:
Goop
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