Glycine Content of Cereals
(Initial W)
65 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
69 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
51 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
57 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
45 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
50 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
200 mg
(per 10 g edible portion)
Wheat germ
224 mg
(per 70 g edible portion)
White table bread
