Ammonia Content of Cereals
(1 - 10)
60 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
62 mg
(per 10 g edible portion)
Wheat germ
116 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
84 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
80 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
470 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
756 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
738 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
62 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
80 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
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