Aspartic acid Content of Cereals
(11 - 20)
458 mg
(per 75 g edible portion)
Rice vermicelli (raw)
116 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
114 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
702 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
75 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
72 mg
(per 15 g edible portion)
Corn (corn grits)
346 mg
(per 72 g edible portion)
Rye bread
72 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
44 mg
(per 10 g edible portion)
Corn (cornflakes)
62 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
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