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

• Buckwheat noodles (wet form, raw)
  
  2800 mg
• Wheat flour (soft flour, first grade)
  
  2900 mg
• Oats (oatmeal, raw)
  
  3000 mg
• White table bread
  
  3000 mg
• Rye (whole flour)
  
  3000 mg
• Wheat flour (soft flour, second grade)
  
  3100 mg
• Chinese noodles (wet form, raw)
  
  3100 mg
• Wheat flour (medium flour, first grade)
  
  3200 mg
• Udon (dry form, raw)
  
  3200 mg
• French bread
  
  3400 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  3400 mg
• Job's tears (milled grain, raw)
  
  3400 mg
• Wheat flour (medium flour, second grade)
  
  3500 mg
• Somen and Hiyamugi (dry form, raw)
  
  3500 mg
• Dried buckwheat noodles (dry form, raw)
  
  4100 mg
• Wheat flour (hard flour, first grade)
  
  4400 mg
• Wheat flour (hard flour, second grade)
  
  4700 mg
• Macaroni and Spaghetti (dry form, raw)
  
  4700 mg
• Wheat germ
  
  4900 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  11000 mg