Histidine Content of Cereals
(11 - 20)
38 mg
(per 15 g edible portion)
Corn (corn grits)
50 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
23 mg
(per 10 g edible portion)
Rye (flour)
35 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
22 mg
(per 10 g edible portion)
Corn (cornflakes)
286 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
396 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
396 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
418 mg
(per 190 g edible portion)
French bread
32 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
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