Glycine Content of Cereals
(1 - 10)
200 mg
(per 10 g edible portion)
Wheat germ
50 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
74 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
70 mg
(per 10 g edible portion)
Buckwheat flour (straight)
89 mg
(per 15 g edible portion)
Rye (whole flour)
580 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
69 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
88 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
65 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
533 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
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