Aspartic acid Content of Cereals
(21 - 30)
720 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
702 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
741 mg
(per 190 g edible portion)
French bread
59 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
57 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
370 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
648 mg
(per 180 g edible portion)
Udon (dry form, raw)
324 mg
(per 90 g edible portion)
Bread type rolls
108 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
245 mg
(per 70 g edible portion)
White table bread
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