Aromatic amino acids Content of Cereals
(11 - 20)
85 mg
(per 10 g edible portion)
Buckwheat flour (straight)
1520 mg
(per 190 g edible portion)
French bread
1422 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
119 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
1404 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
116 mg
(per 15 g edible portion)
Corn (corn grits)
113 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
730 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
1296 mg
(per 180 g edible portion)
Udon (dry form, raw)
504 mg
(per 70 g edible portion)
White table bread
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