Cereals High in Aromatic amino acids (1st - 20th) (per 100 g edible portion)

• Wheat gluten (powdered type)
  
  6600 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  2500 mg
• Wheat germ
  
  2100 mg
• Job's tears (milled grain, raw)
  
  1200 mg
• Oats (oatmeal, raw)
  
  1200 mg
• Macaroni and Spaghetti (dry form, raw)
  
  1100 mg
• Wheat flour (hard flour, second grade)
  
  1100 mg
• Dried buckwheat noodles (dry form, raw)
  
  1000 mg
• Wheat flour (hard flour, first grade)
  
  980 mg
• Rye (whole flour)
  
  930 mg
• Foxtail millet (milled grain, raw)
  
  910 mg
• Buckwheat flour (straight)
  
  850 mg
• French bread
  
  800 mg
• Somen and Hiyamugi (dry form, raw)
  
  790 mg
• Wheat flour (medium flour, second grade)
  
  790 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  780 mg
• Corn (corn grits)
  
  770 mg
• Wheat flour (medium flour, first grade)
  
  750 mg
• Chinese noodles (wet form, raw)
  
  730 mg
• Udon (dry form, raw)
  
  720 mg