Glycine Content of Cereals
(11 - 20)
40 mg
(per 10 g edible portion)
Rye (flour)
585 mg
(per 150 g edible portion)
Steamed Chinese noodles
57 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
648 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
648 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
665 mg
(per 190 g edible portion)
French bread
245 mg
(per 72 g edible portion)
Rye bread
51 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
66 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
594 mg
(per 180 g edible portion)
Udon (dry form, raw)
<
1
2
3
4
>
