Glutamic acid Content of Cereals
(31 - 40)
240 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
825 mg
(per 75 g edible portion)
Rice vermicelli (raw)
220 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
360 mg
(per 68 g edible portion)
Kiritanpo
265 mg
(per 50 g edible portion)
Yaki-onigiri
440 mg
(per 100 g edible portion)
Onigiri
615 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
270 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
123 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
74 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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