Glycine Content of Cereals
(21 - 30)
50 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
224 mg
(per 70 g edible portion)
White table bread
62 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
233 mg
(per 75 g edible portion)
Rice vermicelli (raw)
310 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
270 mg
(per 90 g edible portion)
Bread type rolls
45 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
56 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
56 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
38 mg
(per 15 g edible portion)
Corn (corn grits)
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