Tryptophan Content of Cereals
34 mg
(per 10 g edible portion)
Wheat germ
17 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
20 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
40 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
19 mg
(per 10 g edible portion)
Buckwheat flour (straight)
170 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
23 mg
(per 15 g edible portion)
Rye (whole flour)
23 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
28 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
21 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
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