Cereals Low in Alanine (21st - 40th) (per 100 g edible portion)

• Wheat flour (medium flour, second grade)
  
  300 mg
• Buckwheat noodles (wet form, raw)
  
  310 mg
• Rye bread
  
  330 mg
• Wheat flour (hard flour, first grade)
  
  340 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  340 mg
• Wheat flour (hard flour, second grade)
  
  370 mg
• Rice vermicelli (raw)
  
  380 mg
• Rye (flour)
  
  380 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  390 mg
• Macaroni and Spaghetti (dry form, raw)
  
  400 mg
• Dried buckwheat noodles (dry form, raw)
  
  450 mg
• Buckwheat flour (straight)
  
  500 mg
• Rye (whole flour)
  
  560 mg
• Corn (cornflakes)
  
  610 mg
• Oats (oatmeal, raw)
  
  660 mg
• Corn (corn grits)
  
  670 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  850 mg
• Foxtail millet (milled grain, raw)
  
  970 mg
• Job's tears (milled grain, raw)
  
  1400 mg
• Wheat germ
  
  2100 mg