Arginine Content of Cereals
(11 - 20)
100 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
98 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
69 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
43 mg
(per 10 g edible portion)
Rye (flour)
62 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
59 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
630 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
630 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
53 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
627 mg
(per 190 g edible portion)
French bread
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