Aspartic acid Content of Cereals
(31 - 40)
53 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
190 mg
(per 68 g edible portion)
Kiritanpo
140 mg
(per 50 g edible portion)
Yaki-onigiri
438 mg
(per 175 g edible portion)
Udon (wet form, raw)
240 mg
(per 100 g edible portion)
Onigiri
330 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
300 mg
(per 150 g edible portion)
Steamed Chinese noodles
144 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
66 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
39 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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