Glycine Content of Foods
(141 - 150)
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
61 mg
(per 18 g edible portion)
Barley-koji miso
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)
50 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
224 mg
(per 70 g edible portion)
White table bread
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