Cereals High in Aromatic amino acids (21st - 40th) (per 100 g edible portion)

• White table bread
  
  720 mg
• Buckwheat noodles (wet form, raw)
  
  710 mg
• Wheat flour (soft flour, second grade)
  
  710 mg
• Corn (cornflakes)
  
  700 mg
• Bread type rolls
  
  680 mg
• Wheat flour (soft flour, first grade)
  
  670 mg
• Rice vermicelli (raw)
  
  660 mg
• Rye (flour)
  
  640 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  620 mg
• Rye bread
  
  610 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  550 mg
• Barley (pressed grain, raw)
  
  540 mg
• Udon (wet form, raw)
  
  510 mg
• Steamed Chinese noodles
  
  420 mg
• Kiritanpo
  
  280 mg
• Yaki-onigiri
  
  260 mg
• Onigiri
  
  230 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  220 mg
• Rice, Paddy rice gruels (well-milled rice)
  
  97 mg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  44 mg