Histidine Content of Cereals
85 mg
(per 10 g edible portion)
Wheat germ
34 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
35 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
68 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
48 mg
(per 15 g edible portion)
Rye (whole flour)
320 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
32 mg
(per 10 g edible portion)
Buckwheat flour (straight)
60 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
44 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
42 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
<
1
…
4
>
