Ammonia Content of Cereals
(31 - 40)
34 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
120 mg
(per 75 g edible portion)
Rice vermicelli (raw)
28 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
36 mg
(per 50 g edible portion)
Yaki-onigiri
47 mg
(per 68 g edible portion)
Kiritanpo
58 mg
(per 100 g edible portion)
Onigiri
81 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
36 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
17 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
10 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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