Leucine Content of Cereals
(11 - 20)
125 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
123 mg
(per 15 g edible portion)
Rye (whole flour)
79 mg
(per 10 g edible portion)
Buckwheat flour (straight)
1260 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
104 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
1224 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
1273 mg
(per 190 g edible portion)
French bread
98 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
832 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
620 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
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