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

• Wheat flour (soft flour, second grade)
  
  9000 mg
• Chinese noodles (wet form, raw)
  
  9000 mg
• Udon (dry form, raw)
  
  9100 mg
• Buckwheat noodles (wet form, raw)
  
  9300 mg
• Wheat flour (medium flour, first grade)
  
  9400 mg
• French bread
  
  9700 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  9800 mg
• Somen and Hiyamugi (dry form, raw)
  
  9900 mg
• Wheat flour (medium flour, second grade)
  
  10000 mg
• Foxtail millet (milled grain, raw)
  
  11000 mg
• Wheat flour (hard flour, first grade)
  
  12000 mg
• Buckwheat flour (straight)
  
  12000 mg
• Rye (whole flour)
  
  12000 mg
• Wheat flour (hard flour, second grade)
  
  13000 mg
• Dried buckwheat noodles (dry form, raw)
  
  13000 mg
• Oats (oatmeal, raw)
  
  14000 mg
• Macaroni and Spaghetti (dry form, raw)
  
  14000 mg
• Job's tears (milled grain, raw)
  
  14000 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  30000 mg
• Wheat germ
  
  30000 mg