Arginine Content of Cereals
(21 - 30)
50 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
66 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
576 mg
(per 180 g edible portion)
Udon (dry form, raw)
230 mg
(per 72 g edible portion)
Rye bread
310 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
45 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
203 mg
(per 70 g edible portion)
White table bread
252 mg
(per 90 g edible portion)
Bread type rolls
84 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
170 mg
(per 68 g edible portion)
Kiritanpo
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