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

• Bread type rolls
  
  330 mg
• Wheat flour (soft flour, first grade)
  
  340 mg
• White table bread
  
  340 mg
• Wheat flour (soft flour, second grade)
  
  360 mg
• Chinese noodles (wet form, raw)
  
  370 mg
• Rye (whole flour)
  
  370 mg
• Oats (oatmeal, raw)
  
  380 mg
• Wheat flour (medium flour, first grade)
  
  390 mg
• French bread
  
  390 mg
• Udon (dry form, raw)
  
  390 mg
• Job's tears (milled grain, raw)
  
  400 mg
• Wheat flour (medium flour, second grade)
  
  410 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  410 mg
• Somen and Hiyamugi (dry form, raw)
  
  420 mg
• Dried buckwheat noodles (dry form, raw)
  
  470 mg
• Wheat flour (hard flour, first grade)
  
  530 mg
• Wheat flour (hard flour, second grade)
  
  560 mg
• Macaroni and Spaghetti (dry form, raw)
  
  580 mg
• Wheat germ
  
  620 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  1200 mg