Amino acids Content of Cereals
(21 - 30)
890 mg
(per 10 g edible portion)
Rye (flour)
1305 mg
(per 15 g edible portion)
Corn (corn grits)
6090 mg
(per 70 g edible portion)
White table bread
1260 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
7470 mg
(per 90 g edible portion)
Bread type rolls
770 mg
(per 10 g edible portion)
Corn (cornflakes)
5544 mg
(per 72 g edible portion)
Rye bread
1360 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
4950 mg
(per 75 g edible portion)
Rice vermicelli (raw)
11025 mg
(per 175 g edible portion)
Udon (wet form, raw)
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