Aspartic acid Content of Cereals
(Initial W)
72 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
75 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
57 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
62 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
53 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
59 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
290 mg
(per 10 g edible portion)
Wheat germ
245 mg
(per 70 g edible portion)
White table bread
