Glutamic acid Content of Cereals
(11 - 20)
6460 mg
(per 190 g edible portion)
French bread
5760 mg
(per 180 g edible portion)
Udon (dry form, raw)
480 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
3100 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
465 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
450 mg
(per 15 g edible portion)
Rye (whole flour)
2100 mg
(per 70 g edible portion)
White table bread
300 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
435 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
3640 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
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