Isoleucine Content of Cereals
(11 - 20)
63 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
630 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
665 mg
(per 190 g edible portion)
French bread
53 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
442 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
612 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
50 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
48 mg
(per 15 g edible portion)
Corn (corn grits)
320 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
31 mg
(per 10 g edible portion)
Rye (flour)
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