Aspartic acid Content of Cereals
290 mg
(per 10 g edible portion)
Wheat germ
120 mg
(per 10 g edible portion)
Buckwheat flour (straight)
55 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
110 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
144 mg
(per 15 g edible portion)
Rye (whole flour)
172 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
148 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
730 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
67 mg
(per 10 g edible portion)
Rye (flour)
132 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
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