Cereals High in Aspartic acid (21st - 40th) (per 100 g edible portion)

• Wheat flour (medium flour, second grade)
  
  410 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  400 mg
• Somen and Hiyamugi (dry form, raw)
  
  390 mg
• French bread
  
  390 mg
• Wheat flour (soft flour, second grade)
  
  390 mg
• Wheat flour (medium flour, first grade)
  
  380 mg
• Chinese noodles (wet form, raw)
  
  370 mg
• Udon (dry form, raw)
  
  360 mg
• Bread type rolls
  
  360 mg
• Barley (pressed grain, raw)
  
  360 mg
• White table bread
  
  350 mg
• Wheat flour (soft flour, first grade)
  
  350 mg
• Kiritanpo
  
  280 mg
• Yaki-onigiri
  
  280 mg
• Udon (wet form, raw)
  
  250 mg
• Onigiri
  
  240 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  220 mg
• Steamed Chinese noodles
  
  200 mg
• Rice, Paddy rice gruels (well-milled rice)
  
  96 mg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  44 mg