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

• Wheat flour (medium flour, second grade)
  
  410 mg
• Corn (cornflakes)
  
  440 mg
• Wheat flour (hard flour, first grade)
  
  480 mg
• Rye bread
  
  480 mg
• Corn (corn grits)
  
  480 mg
• Wheat flour (hard flour, second grade)
  
  500 mg
• Buckwheat noodles (wet form, raw)
  
  540 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  570 mg
• Macaroni and Spaghetti (dry form, raw)
  
  580 mg
• Rice vermicelli (raw)
  
  610 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  660 mg
• Rye (flour)
  
  670 mg
• Dried buckwheat noodles (dry form, raw)
  
  730 mg
• Foxtail millet (milled grain, raw)
  
  740 mg
• Job's tears (milled grain, raw)
  
  860 mg
• Rye (whole flour)
  
  960 mg
• Oats (oatmeal, raw)
  
  1100 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  1100 mg
• Buckwheat flour (straight)
  
  1200 mg
• Wheat gluten (powdered type)
  
  2700 mg