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

• French bread
  
  330 mg
• Wheat flour (soft flour, second grade)
  
  350 mg
• Somen and Hiyamugi (dry form, raw)
  
  350 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  350 mg
• Wheat flour (medium flour, second grade)
  
  390 mg
• Wheat flour (hard flour, first grade)
  
  410 mg
• Rye (flour)
  
  430 mg
• Wheat flour (hard flour, second grade)
  
  460 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  490 mg
• Macaroni and Spaghetti (dry form, raw)
  
  500 mg
• Job's tears (milled grain, raw)
  
  500 mg
• Rice vermicelli (raw)
  
  510 mg
• Buckwheat noodles (wet form, raw)
  
  520 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  560 mg
• Rye (whole flour)
  
  670 mg
• Dried buckwheat noodles (dry form, raw)
  
  680 mg
• Oats (oatmeal, raw)
  
  890 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  1000 mg
• Buckwheat flour (straight)
  
  1100 mg
• Wheat germ
  
  2700 mg