Glutamic acid Content of Cereals
(Initial R)
615 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
123 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
240 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
220 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
270 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
74 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
825 mg
(per 75 g edible portion)
Rice vermicelli (raw)
230 mg
(per 10 g edible portion)
Rye (flour)
450 mg
(per 15 g edible portion)
Rye (whole flour)
1584 mg
(per 72 g edible portion)
Rye bread
