Aromatic amino acids Content of Cereals
(21 - 30)
923 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
107 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
70 mg
(per 10 g edible portion)
Corn (cornflakes)
612 mg
(per 90 g edible portion)
Bread type rolls
101 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
495 mg
(per 75 g edible portion)
Rice vermicelli (raw)
64 mg
(per 10 g edible portion)
Rye (flour)
124 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
439 mg
(per 72 g edible portion)
Rye bread
110 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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