Alanine Content of Cereals
(11 - 20)
80 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
78 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
38 mg
(per 10 g edible portion)
Rye (flour)
285 mg
(per 75 g edible portion)
Rice vermicelli (raw)
56 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
68 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
51 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
238 mg
(per 72 g edible portion)
Rye bread
403 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
45 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
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