Histidine Content of Cereals
(21 - 30)
32 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
200 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
360 mg
(per 180 g edible portion)
Udon (dry form, raw)
140 mg
(per 70 g edible portion)
White table bread
38 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
171 mg
(per 90 g edible portion)
Bread type rolls
29 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
130 mg
(per 72 g edible portion)
Rye bread
128 mg
(per 75 g edible portion)
Rice vermicelli (raw)
32 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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