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.
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: