Glycine Content of Cereals
(31 - 40)
75 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
420 mg
(per 175 g edible portion)
Udon (wet form, raw)
23 mg
(per 10 g edible portion)
Corn (cornflakes)
95 mg
(per 68 g edible portion)
Kiritanpo
65 mg
(per 50 g edible portion)
Yaki-onigiri
120 mg
(per 100 g edible portion)
Onigiri
165 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
74 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
33 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
20 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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